Tuesday, February 7, 2012

Oaty cookies

These can be cooked at a higher temperature (180 with a fan oven) or lower (170 with a fan) depending on how brown and crunchy you like them (higher is more crunchy coz sugar has caramelised). I read loads and loads of cookie recipes, some science of cookies and messed about with the proportions until I like to texture to get the following ratios of butter:wet:sugar:dry:filling of 1: 2 : 1.2 : 2.4 : 1.75 some were rounded to make it easier for me to weigh stuff out. I used a 2:1 ratio of oats to flour.

Makes about 18 cookies.
  • 170g butter
  • 200g sugar
  • 2tbsp maple flavoured golden syrup
  • 2 eggs
  • 133g plain flour
  • 266g oats
  • 2tsp baking powder
  • 100g mixed berries (cranberries, blueberries and sultanas)
  • 50g walnuts chopped/crushed
  • 150g milk chocolate

Beat the butter and sugar together then add the syrup and eggs followed by the flour and oats and finally the filling ingredient. Place spoonfuls onto a greased baking sheet, as the dough is quite dense it needs to be flattened a bit. Bake at whichever temp suits you (I went for the lower one) for about 15 mins (depending on how big you make them: I used a tbsp). Lift to wire rack to cool.

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