After the speed with which yesterdays batch of cookies were consumed by the family, I decided to use up the other half of the pack of butter & make some more with a twist on the original recipe.
Ingredients
Makes around 30 cookies
110g soft unsalted butter
220g soft brown sugar
1 egg
2tbsp water
1tsp vanilla extract
250g porridge oats
110g self raising flour
1/2 tsp salt
110g Dates (chopped)
Makes around 30 cookies
110g soft unsalted butter
220g soft brown sugar
1 egg
2tbsp water
1tsp vanilla extract
250g porridge oats
110g self raising flour
1/2 tsp salt
110g Dates (chopped)
Cream the butter until light and fluffy and then add the sugar together with either a wooden spoon or electric whisk until light and fluffy.
- Beat in the egg, water and vanilla & then stir in the oats, flour, salt, dates & nuts until well combined & you have a thick dough .
- Using your hands, roll the dough into walnut sized pieces and place onto a baking sheet, spaced out (No need to line it)
- Bake at 180C for 15-20mins until light golden brown but still soft in the middle
- Allow to cool for a few mins and then transfer to a wire rack then store in an airtight container.
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