These fruity oats cookies are a family favorite. I make them so very often and they always finish very quickly. These cookies are a combination of my favorite stuff - I have chunks of glace cherries combined with soft chewy raisins and crunchy almond nibs. Adding on to this delicious combination are loads of dark and white chocolate chips.
Fruity Oats Cookies
One bite into these cookies brings out the delicious combination chewy yet crunchy ingredients making it difficult to stop munching on these cookies, one after another.
And the best part about these cookies is they can be made chewy or crunchy, depending on how you like them. In the image above, I have shaped the cookies into round balls. This gave the cookies a slightly crunchy crust with soft chewy centers. If you like them crunchy in and out, its best to flatten them with a fork before baking so that the center of the cookies bake to a crunch, similar to the sides.
Fruity Oats Cookies Recipe
120g plain flour
150g caster sugar
120g almond nibs (roasted)
90g glaced cherries
50g dark chocolate chips
75g white chocolate chips
190g butter (melted)
3 egss, lightly beaten
1/2 tsp baking powder
A pinch of salt
Cut each glace cherry into quaters. Leave aside.
Melt butter over low heat and leave aside to cool.
In a separate bowl, break the eggs and beat them lightly.
Next, in a separate large bowl, sift together the flour, baking powder and salt. Add in the oats and mix with a spoon or whisk until they are well combined.
Next, add in the cut cherries, raisins and almond nibs and mix well so that the fruits and nuts are well distributed. Add both the dark and white chocolate chips and combine well.
Make a well in the center and pour the lightly beaten eggs followed by the melted butter. It is important to let the butter cool down to room temperature or else the heat will melt the chocolate chips in the dough.
Mix with a spoon or a spatula until all the ingredients are well combined.
To bake the cookies, take about 1 tbsp of dough and shape into round balls. Place the balls onto a lined baking tray. Repeat the process bearing in mind not to place the cookies to close to another as they will rise slightly during baking (due to the addition of baking powder).
Bake the cookies for about 15 to 20 minutes at 175 degrees Celsius. Remove from the pan and cool them on wire rack. These cookies are best eaten fresh. Left overs can last for up to one week in airtight container.
For crunchy cookies, flatten the cookie dough with a fork so that the cookies are cooked all the way through and produce a crunchy texture.
For chewy cookies, there are 2 options; 1 is to shape them into round balls like I did here or make flat cookies with the help of a fork but reduce the baking time.
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