Hazelnut and Raisin Oat Cookies

The Hazelnut and Raisin Oat Cookies Recipe the cookies are an ideal cookie jar staple tasty enough to please the kids and healthy enough for the adults.

3⁄4 cup (4oz) hazelnuts
7 tbsp unsalted butter, softened
1 1⁄4 cup light brown sugar
1 large egg (room temperature),
1 tsp pure vanilla extract
1 tbsp honey
3⁄4 cup all-purpose flour, sifted
1⁄2 tsp baking powder
1 1⁄2 cups oats
1⁄4 tsp salt
2⁄3 cup raisins
a little milk, if needed

1 Preheat the oven to 375°F (190°C). Toast the hazelnuts on a baking sheet for 5 minutes.

2 Once toasted, rub with a clean tea towel to remove most of the skins.

3 Roughly chop the hazelnuts and then set aside.

4 In a bowl, cream together the butter and sugar with an electric hand mixer until smooth.

5 Add the egg, vanilla extract, and honey, and beat well until smooth once more.

6 Combine the flour, baking soda, oats, and salt in a separate large bowl, and stir to mix.

7 Stir the flour mixture into the creamed mixture and beat until very well combined.

8 Add the chopped nuts and raisins, and mix until evenly distributed throughout the dough.

9 If the mixture is too stiff to work with easily, add a little milk until it becomes pliable.

10 Line 2 or 3 baking sheets with parchment paper. Roll the dough into walnut-sized balls.

11 Flatten each ball slightly, leaving plenty of space between them.

12 Bake in batches for 10–15 minutes until golden. Cool slightly, then move to a wire rack.

13 Leave to cool completely before serving. STORE The cookies will keep in an airtight container for 5 days, so if you make a batch on Sunday night they will last the school and working week.

Hazelnut and Raisin Oat Cookies
Hazelnut and Raisin Oat Cookies
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