My husband is a huge fan of oatmeal, in any form, shape or taste, and he was my absolute muse for this fantastic recipe.
These golden, beautifully uneven, full with goodies, cookies are our new small morning indulgent (well.. maybe not that small). They truly are nothing less than decadent pleasure. I must admit this particular version might not be suitable for every morning, but they are definitely a must once in a while.
Round, chunky, crispy outside with a chewy inside, full of goodies (did I mention that?) oatmeal cookies that take no longer than 30 minutes to prep including bake time.
2 cups rolled oatmeal
1 cup chopped nuts (I used pistachio, almonds & pecan, but any will work)
1/4 cup roasted sunflower seeds
140 gram soft unsalted butter
100 gram brown sugar
1 tbsp maple syrup
50 gram granulated sugar
1 tsp vanilla
265 gram white flour
1 tsp baking soda
1 tsp cinnamon
1\4 tsp salt
1\2 cup peanut butter buttons
Preheated the oven to 160 degrees fan. 350 °F. Gas mark 4.
Melt 20 gram of butter and mix with 10 gram caster sugar and 1 tsp cinnamon.
Mix together oatmeal, chopped nuts and sunflower seeds and pour the butter mix on top, mix all well.
Bake the oats mixture for 8 minutes. Set the baked oats aside to cool. Adjust the oven heat to 170 degrees.
Whisked together the rest of the butter with both the white and brown sugar until bright and fluffy.
In a separate bowl beat together eggs, vanilla and maple syrup, add to the batter and whisk together.
Combine all dry ingredients – flour, baking soda and salt, and sift the into the wet batter.
Mix the two together with a wooden spoon just until combined. Don’t over mix.
Add in the chilled oatmeal mixture, nuts peanut butter buttons, fold into batter till combine.
Set the dough to cool in the fridge for 15-20 min. This will help the cookies to not over spread while baking. Don’t over chill as they will not spread at all.
With a help of an ice-cream scope, create balls on a baking tray aligned with baking paper and press down slightly.
Bake 12-15 minutes, making sure cookies are somewhat soft in their middle when removed from the oven as they will continue baking for a couple minutes out of the oven.
Allow to cool in the baking pan for couple minutes before moving to cooling rack.
Tips:Adding some roasted pumpkin or sunflower seeds is mostly recommend and will balance the taste well. Any kind of nuts can work here. The peanut butter buttons can be replaced with chocolate, raisins or any other dry fruit. If using salted butter, do not add salt.
To make oats bars – flat the batter to a cm thick square, bake for 15-18 min on 170 degrees. Cut to shape when out of the oven and still semi soft.
These can be dipped in chocolate, separately wrapped and kept in the fridge\freezer, and make for a great on the go snack.