I am a big fan of oat cookies. After mastering the basic oat cookie, I started to add dried fruit. These were well received by my family. Then I went all out and made apple oaties. These were beloved by my work colleagues (pre-COVID when I baked regularly for the office).
This Halloween bank holiday, the beginning of lockdown 2.0, I’m taking an extended break of six days annual leave. With nothing planned, nowhere to go and nobody to see, I’m in the kitchen.
These almond and dark chocolate oaties are delicious. They have an autumnal vibe to them and they’re packed full of oats for a yummy nutty taste and texture.
Hope you enjoy!
3oz butter, softened
4oz caster sugar
2oz soft dark brown sugar
1 tbsp milk
1/2 tsp almond essence
Pinch of salt
125g self-raising flour
50g dark chocolate, chopped
50g flaked almonds
Preheat the oven to 180C.
Cream the butter and sugars until light and fluffy.
Beat in the egg, milk and almond essence followed by the salt, flour, oats and chocolate.
Roll the cookie dough into 12-14 walnut-sized balls and place on two baking trays, leaving space for the cookies to spread slightly.
Press the flaked almonds into the top of the cookies and bake for 15-20 mins in the preheated oven.
Allow to cool slightly on the tray before transferring to a wire rack.