Cold brisk mornings, cosy evenings spent at home and light salads exchanged for filling, rich comfort foods. With this Autumnal weather having arrived in full force I’ve been craving a more hearty biscuit. One that will accompany an afternoon cupper on a cool October day.
I think that Oat cookies are so underrated. I feel like they’re kind of overlooked in the baking world but I’m here to give them a moment in the spotlight.
These beauties have a thick chewy centre with a thin crisp golden edge. The toasted macadamia nuts give you a great savoury bite amongst the sweet morsels of dried apricot. I’ve used a mixture of soft brown sugar and caster sugar to give them a slight caramel flavour, while the added malt extract gives these they’re distinct chew.
Ingredients – Makes 26 cookies
- 225g unsalted butter, room temperature
- 200g soft light brown sugar
- 80g caster sugar
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 2 medium eggs
- 50g malt extract
- 250g rolled oats
- 200g plain flour
- 1 tsp. baking powder
- 100g macadamia halves
- 145g dried apricots, roughly chopped
Start by creaming together the butter, both sugars, spices, salt and vanilla until a little pale (try not to over cream the butter here or your cookie will spread too much in the oven.) Add in the eggs, one at a time and mix in the malt extract.
In a separate bowl, combine the oats, plain flour and baking powder together. Add into the creamed butter mixture. Add in the macadamia nuts and apricots and mix until all ingredients are evenly distributed. Cover and place cookie dough into the fridge for 30 minutes to firm up.
While your cookie dough is chilling, pre-heat your oven to 170°C. Line two baking trays with baking paper*. Once your cookie dough has firmed up; roll into 26 balls, each weighing 45g. Place on your prepared baking tray leaving a few inches in between to allow for spreading. Bake for 15 minutes, or until the edges are a golden brown. Leave the centres fairly pale for a chewy cookie.
Leave to cool, store at room temperature in an airtight container.
*I like to cook half of these cookies and freeze the rest of the raw cookies for a later date.