Chewy with a hint of cinnamon: apple and oatmeal cookies

Apple and oatmeal cookies
Apple and oatmeal cookies

Another recipe from the Hummingbird Bakery Cake Days cookbook. It’s in the section “rainy day treats” but you don’t have to wait for a rainy day to make them! If like me you have some apples that need to be eaten fast, this recipe will do just the trick. It got the “delicious” approval of all my colleagues as well!

Preheat the oven to 170 C. Cream together 135 softened butter, 80 g caster sugar and 80 g soft light brown sugar. Add 1 egg and 1/2 tsp vanilla essence and mix thoroughly. Add 190 g plain flour in two batches, adding 1/2 tsp salt, 1/4 tsp ground cinnamon and 1/2 tsp bicarbonate of soda with the second batch. Mix until a dough forms.

Peel and finely grate 2 apples (preferably Granny Smith) and squeeze all of the liquid out of them, discarding the liquid. Add 60 g rolled oats and 60 g of the grated apples to the cookie dough and stir by hand. Break off small pieces of the dough (size of a big marble), roll into a ball and place on a baking sheet lined with baking parchment (leave some room between each cookie as they will spread while baking). Place into the oven and bake for 15-20 min or until the cookies are a light golden brown. Leave to cool and set for about 10 min before transferring them to a wire rack.

They keep very well for several days. Enjoy!

Cookie monster

Oat and raisin cookies

I love cookies because they last so long. You can bake a batch over the weekend and then take a couple to work everyday and you have a great dessert all week!

These are the Oat and Raisin Cookies from The Hummingbird Bakery cookbook. Because of the rolled oats in it, I can fool myself into thinking they are healthy (or at least healthier than anything chocolaty).

Here’s how to make a small batch: preheat the oven to 170°C (fan or electric) and mix 135 g unsalted butter (at room temperature) with 160 g caster sugar until light and fluffy. Add 1 egg and a few drops of vanilla extract and mix well. In another bowl, stir together 190 g plain flour, 1/2 teaspoon bicarbonate of soda, 1/4 teaspoon ground cinnamon and 55 g rolled oats (don’t bother to sift the flour, just stir well to avoid big chunks). Add this to the butter mix and mix well (you can still use your electric mixer at this point). Now stir in 110 g raisins until evenly dispersed. Line a baking tray with greaseproof paper and arrange equal amounts of dough on the tray (I roll a golfball size ball in my hand and then squish it a bit on the tray). Make sure to space them apart as they will spread while baking. Bake for about 15 minutes until golden brown and firm. Leave to cool on the tray for a few minutes before transferring to a wire rack. Tastes delicious for a whole week!