The other day I had a spontaneous desire in the afternoon to bake something sweet - and because I didn't fancy going to the shop again I had a scout around my kitchen to see if I could bring something together from the stuff we had at home already.
I found a recipe online to match my available ingredients and with some slight changes and additions some really quick and yummy toasted oat cookies were born as a result.
This picture above shows the recommended number of biscuits per person to dunk with their warm beverage - it might look a bit too many, but believe me these cookies taste so delicious, it takes a bit of self-discipline to stop demolishing the whole lot at once! If you'd like to test your willpower with them, here's the recipe:
Goji berry & hazelnut toasted oat cookies
makes about 30 crunchy oat cookies
220g rolled oats
65g plain white flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
220g light brown sugar
1 teaspoon vanilla extract
a handful of crushed hazelnuts
a handful of chopped dried goji berries
1.) Preheat the oven to 190 C (reduce for fan ovens) and get two oven trays ready lined with baking paper.
2.) First toast your rolled oats by heating the butter in a wide pan or skillet until it's bubbling and light brown, then add the oats and stir them until they become golden in colour. This will take about 10 minutes or so, but do be vigilant not to burn the butter or the oats. Set to the side to cool.
3.) Mix together the flour, the cinnamon, the salt, the baking soda, the crushed hazelnuts and goji berries and set to the side.
4.) In a large bowl, beat the 2 eggs lightly with the sugar and vanilla extract for about a minute until well combined. It doesn't have to be beaten into a hard foam, just until it develops a little frothy sheen and nice and runny.
5.) Add in the cooled oats and the flour mixture, and combine into a mix. Stand the cookie mixture for about 10 minutes at room temperature - this will help with forming the cookies.
6.) With a teaspoon, take roundish balls out of the mixture and drop them onto the ungreased lined baking sheets. They need to be spaced out well on the oven tray as they will flatten and grow while baking.
7.) Bake the two trayful of cookies as two separate lots, each for about 10-12 minutes until light golden. Remove onto a wire rack to cool.
8.) The cookies will be crunchy and a bit hard as they cooled down - if you'd like them a bit softer and chewier, leave them on a tray uncovered on the kitchen table for a couple of days. Enjoy with coffee or tea!
See the recipe I based mine on (quantities measured in cups) here.
I'm linking up with Dawn's History and Home Party.