Honey and Oat Softbake Cookies

Honey and Oat Softbake Cookies

There are amazing parents in this world who carry snack pots around full of pre-washed and chopped up fresh fruit and veg. I am not one of those parents. Inevitably I end up snacking on the kiddie snacks whilst sat bored out my mind at the side of a playground as my hooligan offspring cause havoc. I do not want to be left with a choice of half-chewed raisins or floppy carrot stick. That’s not what life is about. In the UK I would usually treat myself to something covered in chocolate, but the Singapore climate has pretty much stopped that habit. If there’s one thing worse than only having a soggy rice cracker to munch on, it’s a melted bar of kinder bueno oozing in it’s transparent wrapper like some sort of chocolate turd. So my playground snackaroo’s of choice have been somewhat limited. I should also say that I’m a complete sugar addict. I know crisps can’t melt but they don’t make me happy in the way sweet things do. And I like to feel happy.

In pursuit of the ultimate playground snack I’ve been playing around with recipes of non-melting sweet treats with mixed success. Lemon drizzle cake went down a storm with the boys, but not so much with Lally. Flapjacks were ok but I haven’t found quite the right ingredients yet to make them like we have in the UK (the oats here are drier, the syrup less sticky and the butter not so buttery). And then I thought about cookies…who doesn’t love a cookie? Laden with all the bad stuff, sometimes crunchy and sometimes doughy, they are always delicious. So I’ve tweaked a recipe I found on bbcgoodfood.com for what is called “Millie’s Cookies recipe” to be chocolate free but still super yum. Literally I made 12 and have eaten 4 already. And we haven’t even gone to the playground yet.

 

Ingredients

125g soft butter

100g raw brown sugar

2 large tablespoons honey

1 egg

1 generous teaspoon vanilla extract

225g self raising flour

1 handful (an adult handful) of rolled oats

 

Method

  1. Preheat oven to 180C, and prepare a baking tray by lining with baking paper (ungreased).
  2. Cream together the soft butter and sugar before adding in the honey, egg and vanilla extract to make a gloopy mixture. You can just do this in a large bowl with a sturdy spoon, no need for any fancy equipment!
  3. Add the flour in two halves, mixing in thoroughly but no need to worry about sifting first. With the second half also add in the oats.
  4. There should be enough dough to make 12 blobs (6 per baking tray is plenty as the mixture does spread). Aim for each blob to be about the size of a small satsuma, then squash them down on the tray with a fork.
  5. Bake for 7-8 minutes for a yummy softbake texture. Leave to cool on the baking paper (on the tray if possible) so they stay flat. As they cool immediately after you’ve taken them out of the oven they will deflate, this is what you want, they’re cookies not cakes remember! Once cool store in an airtight container if you don’t scoff them all straight away.
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