A few months back our little family visited a café and I bought a few cookies for dessert, just because they were on display rights by the cash register. I’m an easy target that way. Anyway, they were so good that I wanted to recreate them.
I love a nice and chewy cookie, so I decided to go with an oatmeal cookie. I’m pretty happy with the result and will definitely bake them again soon for the holiday. And then I’ll add more of all the spices so they will be packed with holiday flavor.
This batch makes about 30 small cookies.
Ingredients:
170 g butter, room temperature
200 g muscovado sugar
115 g sugar
1 tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
¼ tsp ground nutmeg
2 eggs
1 vanilla bean
200 g flour
180 g oatmeal
50 g white chocolate, chopped
4 tbsp freeze dried raspberries
Method:
Whisk butter to soften it up a bit.
Add sugar, muscovado sugar, baking powder, baking soda, cinnamon, nutmeg and seeds from the vanilla bean. Whisk until well combined.
Add the eggs one at a time.
Now add the flour either with an electric mixer or by hand to combine the dough.
Add the oatmeal.
Finally add the chopped chocolate and freeze dried raspberries. Stir until well incorporated.
Wrap the dough tightly in plastic wrap and place in the refrigerator for 1 hour or up to 2 days.
Pre heat the oven to 190 degrees C
Drop by teaspoonfuls onto greaseproof paper and bake for 10-12 minutes, or until the edges are just golden.
