|A common enough picture , but I just have to capture the cookies this way !|
|Not my average oatmeal cookie|
I join the legions of hobbyist bakers who bake because they have much excess in their pantry . No amount of concerted effort was ever going to make me finish my packs of 1) instant oatmeal 2) organic rolled oats 3)oat bran by the expiry date, even on a full-steam low GI diet.
But giant oatmeal cookies are different! They invoke a different kind of enthusiasm in my TV-snack crazy household. If I had not been limited by the pesky turntable in the microwave ovens, I would have emptied the entire box of oatmeal and make mountains of oatmeal cookies, sure to be consumed in days.
With a savory cookie in mind, I downplayed the role of the cookie's co-stars reluctantly ( the smoky unrefined soft brown sugar, oatmeal and mixed fruits ) and made the Himalayan salt take center stage. 1/4 t of salt, pink or otherwise, is going to put a frown on my doctor's face, but ,hey, every dog deserves its day. So here goes :
Verdict : Due to its generous size, the cookie is soft. For a crisper version, bake with smaller portions and do not chill before baking.
Makes 18 thick, savory oatmeal cookies.
|The photographer got carried away , by giant cookies|
100g unsalted butter,softened
1/2 cup unrefined brown soft sugar
1 T vanilla extract
3/4 cup plain flour
1/4 t baking soda
1/4 t cinnamon
1/4 t pink himalayan salt ( or any fancy salt that you have )
1 1/2 cup oat meal,uncooked
1/2 cup walnuts,coarsely chopped
1/2 cup raisins
In a mixing bowl, combine dry ingredients ( B ). Set aside.
With a whisk, break up butter. Beat in sugar, followed by egg and then vanilla.
Beat until butter mix is fluffy and light.
In 3 batches, use a spatula to stir in flour ( B ). Lastly, use whisk to combine buttery batter until homogenous.
Finally, stir in oats mix ( C ), in 3 batches, with a spatula.
On a lined baking tray, arrange cookie batter, 1 T / heap each, 2 inches apart.
Chill the cookie batter and tray for 10 minutes.
Preheat oven to 180C.
Just before baking, press down the cookie slightly to make an indentation.
Bake at 180C for 10-12 minutes.
( I baked mine at 12 minutes until cookies browned )
Cool thoroughly before storing in airtight jars.
Inspired by smittenkitchen.com