I was given a packet of rolled oats. The first thought I have is oatmeal cookies! I also recently bought a recipe book, titled “Baking cookies & biscuits” by Catherine Atkinson, Valerie Barrett and Joanna Farrow and found “Toffee apple and oat crunchies” recipe. I could not find the website for this recipe. I got this book from Popular Bookstore Bookfest 2013, Singapore. I adapted this recipe with some changes and of course lesser sugar.
Makes about 95 pieces.
227g unsalted butter (1 block of Anchor butter)
350g light brown sugar
2 medium eggs, beaten
150g plain flour
1 tsp baking soda
2 pinch of salt
500g rolled oats
100g dried apricot, coarsely chopped
100g walnuts, coarsely chopped
1. Preheat the oven to 180°C. Line parchment paper on baking tray.
2. In a big bowl, beat butter to a little soft. Add sugar and continue to beat to creamy. Add beaten egg and mix well until thoroughly combined.
3. Sift together flour, baking soda and salt. Add to the mixture in #2. Mix in well.
4. Finally, add in the dried apricot and walnuts and stir gently until just combined.
5. Using a small ice cream scoop or measuring spoon (I used 1 tablespoon), place heaps of the mixture well apart on the prepared baking tray. Lightly press the mixture to flatten it.
6. Bake for about 10 minutes or until the centre is set and begin to brown at the edges. Note: You can adjust the timing by +/- 2 minutes for a different texture, softer or little more crunchy. I prefer it a little more crunchy.
7. Remove from oven and leave to cool on baking sheet for a few minutes. Using a thin spatula, transfer the cookies to wire rack to cool completely. Note: The cookies may break or go out of shape if they are transferred immediately after it’s removed from the oven.
Some of my family say that it’s a little sweet. For a less sweet cookie, change 350g light brown sugar to 270g light brown sugar.