These cookies are a little bit of a mish mash of recipes. I've been making oat and raisin cookies from a childhood recipe for years and they're something of a Sluttery staple. They're so easy to make and you can knock them up in about ten minutes. On a recent trip to Gail's Bakery, I tried their oat and cranberry cookies and got inspired to tweak my recipe and give it a bit of an update. I used strawberries instead of cranberries and the end result is a huge pile of moreish cookies that you won't want to share with anyone. Oh, and the brilliant chameleon plate? That's £16 from Anthropologie.
Oat and Strawberry Cookies (makes about 15)
Preparation time: 10 minutes
Baking time: 15 minutes
- 50g butter at room temperature
- 125g caster sugar
- 1 egg
- 50g plain flour
- 1/2tsp salt
- 1/2tsp baking powder
- 125g porridge oats
- 125g dried strawberries. You could use also cranberries. Apricots would also taste great using honey instead of maple syrup.
- 50g pecans, broken up into small pieces
- Drizzle of maple syrup (you can use golden syrup or honey, but pecans and maple are a very happy marriage)
- Preheat the oven to 180 degrees C or gas mark 4 and lightly grease two baking trays.
- Cream together the butter and sugar until the mixture becomes fluffy.
- Beat the egg into your fluffy mixture.
- Sieve the flour, salt and baking powder, and mix into everything else.
- Add the oats, dried fruit and pecans and then mix everything together really well.
- Drizzle in the maple syrup and stir into everything.
- Spoon the mixture onto the trays, flattening slightly with a spoon. I tend to use a tablespoon but if you want giant cookies then make sure you alter the cooking time accordingly.
- Bake for about 15 minutes until they're golden brown.
- Leave to cool slightly on a wire cooling rack and then serve with a huge mug of tea. Reptile crockery optional.