I had some candied ginger and cherries from my last holiday that I thought would go well with oat cookies. They made for a nice breakfast.
1 egg (slightly beaten)
1/2 cup of candied cherries and ginger
1/4th cup chocolate chips (optional)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4th cup butter
3/4th cup brown sugar
1/2 cup maple syrup or honey
2/3rd cup flour
2 cups (250gm) porridge oats
1/2 tsp baking soda
2 tsp boiling water
Melt the butter in the microwave and the sugar and syrup. Mix well. Stir in the rest of the dry ingredients, and add the egg at the end.
Arrange spoonful of the batter on a baking tray and bake at 180 deg C for about 20 minutes. (For a crispier cookie, bake at 160 deg C for about 25-30 min.)
Cool on a wire rack. Makes about 12
to 15 cookies. Store in an air-tight container once cool.
1 egg (slightly beaten)1/2 cup of candied cherries and ginger
1/4th cup chocolate chips (optional)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4th cup butter
3/4th cup brown sugar
1/2 cup maple syrup or honey
2/3rd cup flour
2 cups (250gm) porridge oats
1/2 tsp baking soda
2 tsp boiling water
Melt the butter in the microwave and the sugar and syrup. Mix well. Stir in the rest of the dry ingredients, and add the egg at the end.
Arrange spoonful of the batter on a baking tray and bake at 180 deg C for about 20 minutes. (For a crispier cookie, bake at 160 deg C for about 25-30 min.)
Cool on a wire rack. Makes about 12
to 15 cookies. Store in an air-tight container once cool.
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