New Oatmeal Cookie Recipe

March 11, 2019

 

Good Afternoon foodies!

It is one gloomy and rainy day in Cape Town and I am celebrating it to the max with warm chaga and a fresh oatmeal cookie! I genuinely love gloomy days, where everything is still and quiet and all you can hear is the pitter patter of the rain as it drips off the roof. Days like this help me focus and reassess my goals, dreams and aspirations, and I felt that baking something warm and cosy while doing so may not be the worst idea. 

 

I have made a very similar recipe before and I absolutely love it! I have yet to find one as good that's vegan but I definitely will try harder and make that happen, but for now, enjoy this super easy recipe that will give you all the warm and fuzzies today!

Ingredients:

1 cup of butter, room temp.

1 1/2 cups coconut sugar

2 eggs

2 tsp. vanilla extract

1 3/4 cup plain flour

1 1/2 tsp. cornstarch

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

2 1/2 cup rolled oats

1 cup dried cranberries 

1 cup chopped dark chocolate

 

Method:

Beat the butter in a stand mixer, until it gets soft and then add in the sugar and beat  (using the paddle attachment) until the mixture is soft, light in colour and fluffy. Don't forget to scrape down the sides. 

Add the eggs in and start beating slow to fast, until just combined.

Then add in your dry ingredients (mix in a separate bowl first)- flour, baking soda, cinnamon, nutmeg and cornstarch.

Add the dry ingredients to the wet in two inclusions. 

Finally add in the oats and mix until just combined. 

Preheat your oven to 180 C and line a baking tray with parchment paper. 

Lastly, stir in the cranberries and chocolate.

Measure out 2 tablespoons of cookie dough and place onto tray.

Bake for 10 - 12 minutes and let cool on a wire rack, make sure the bottoms of the cookie are nicely browned and that's how you will know they are ready. 

 

Bon apetit!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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