This is another variation of my favourite Oat Cookies that I’ve been baking for years. This time I went for a naughty and nice mix of chopped hazelnuts and fudge chunks. I also added some ground almonds to the cookie mix to enhance the nutty flavour, which I think worked really well. The mix of the two sugars adds to the fudginess too. Yum!
PiggyBakes’ Oat, Hazelnut and Fudge Cookies
Makes approx 10 – 12
40g caster sugar
40g dark muscovado sugar
100g porridge oats
100g self raising flour
25g ground almonds
1/2 tsp bicarbonate of soda
100g unsalted butter
1tbsp golden syrup
35g hazelnuts, roughly chopped
35g fudge chunks
– Pre-heat the oven to 170C (fan oven) and grease and line a large baking tray with baking paper
– Sift the flour and bicarbonate of soda together into a bowl and add the ground almonds, oats, hazelnuts and fudge. Mix well.
– Put the butter, sugars and golden syrup into a saucepan and melt together on a low heat. Once melted, remove from the heat and pour into the oat mix. Beat well with a wooden spoon until fully combined.
– Take dessertspoons of the mixture and roll together in your hands to make ball shapes. Place on the baking tray and then flatten slightly with your hands.
– Bake in the centre of the oven for approximately 12 minutes – the cookies should be golden. Don’t worry if they’re still a little soft when you take them out of the oven, they will harden a little as they cool.
– Leave to cool on the tray for five minutes or so and then remove to a wire rack to cool completely. They should keep for about a week.