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.
Ingredients:
3⁄4 cup (4oz) hazelnuts
7 tbsp unsalted butter, softened
1 1⁄4 cup light brown sugar
1 large egg (room temperature),
beaten
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
Method:
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.
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| Hazelnut and Raisin Oat Cookies |