Oatmeal cookies Recipe 1 tablespoon whole wheat flour 1 teaspoon baking powder 1/4 teaspoon fine grain sea salt 1 teaspoon fennel seeds, crushed 4 teaspoons poppy seeds 1/2 cup unsalted butter 1 1/2 cup / 5 oz uncooked rolled oats (not instant) 1 egg, room temperature 2/3 cup / 4 oz natural cane sugar Method of prep Preheat oven to 350F / 180C with a rack in the top third. Line two baking sheets with parchment paper, Silpat isnt as good for these cookies. In a small bowl, combine the flour, baking powder, salt, fennel and poppy seeds. Set aside. Gently melt the butter in a medium saucepan. When just melted, remove from heat and stir in the oats. Stir until well coated. In a large bowl, whisk the sugar with the egg until it is the consistency of a creamy icing - I like to use an old-fashioned egg beater here. Whisk the flour mixture in, and then add the oats. Stir until combined, then drop, a level tablespoon at a time, onto the prepared baking sheets, at least 2 inches apart. I like to bake these one sheet at a time, in the top third of the oven, spinning once halfway through. Bake until very deeply golden, about 8-10 minutes. Remove, and let sit for a few minutes, then transfer to a rack to continue cooling. Best enjoyed within 4 or 5 hours of baking - their texture definitely changes (for the worse) overnight. Repeat with remaining dough. Please note if there re any ingredients that you can not find you can always make replacement with raisins or peanuts or almond!! Happy baking Kassy
Posted on: Sat, 16 Aug 2014 09:31:24 +0000
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