Another adaptation from the wonderful Hummingbird Bakery Cookbook. They can be whipped up in a stand mixer in about 20 minutes and each batch takes about 12-13 minutes to cook. You can also freeze the dough as either a big lump or individual balls for cookie emergencies. Cook from frozen but allow a few more minutes in the oven… obviously! The original recipe uses raisins (which I don’t really like) and cinnamon powder (which I love and would work really well, but I’d run out!). It also used plain flour and bicarbonate of soda (but I had self-raising, so I used that instead). I think that white chocolate chips would work really well in these cookies. Next time, I’ll add 250g of chopped white chocolate I think!
270g unsalted butter at room temperature
160g golden caster sugar
160g soft brown sugar
1/4 teaspoon of vanilla essence
380g self raising flour
teaspoon of salt
110g rolled jumbo oats
Heat the oven to 170c (conventional)
Beat the butter and the sugars together in a stand mixer with the beater attachment until creamy and smooth. Then add the eggs one at a time and continue beating until well incorporated. Scrape any mixture around the sides back into the middle. Add the vanilla essence and beat this in as well.
Add the flour, salt and oats and mix well. You will now need to scrape the mixture off the beater and the sides of the bowl back into the middle.
Dip a teaspoon into a glass of water, to wet it, then scoop up some cookie mixture and place on a silicone bake sheet – I use another wet spoon to slide the mixture off the spoon onto the sheet. They spread out quite a bit when they cook, so leave plenty of space around each one.
Bake for 12 minutes. As with chocolate chip cookies, they should be squidgy in the middle when you take them out. Allow them to cool and firm up a little before transferring them to a wire rack to cool completely.