Tag Archives: oats

Oatmeal cookies with “Lacasitos” (Smarties)

Easter… Chocolate… Spring…

The sun rays are at last, entering the gloomy room from where I am writing these lines. The weather has been as British as it can get during the past days, and an instant of light is the best remedy for the lethargy in which I was slowly sinking. So I forced myself to be constructive, and direct my energy towards something positive: cookies! And it was the perfect excuse to get rid of the pack of Lacasitos sitting on my shelf, filling the room with a thick and oppressive atmosphere in which I would have ultimately succumbed (and devoured them).

I adapted the recipe from the BBC Good Food website, and I made it less oatie (I like cookies to taste of cookies, not of cereal bars). They turned out to be very, very sweet, but still delicious! It is a great recipe to do with children (since they can stick their hands anywhere). So quick and worth the time!

Ingredients (20 cookies aprox.)

– 200 g of Moscovado sugar

– 150 g of rolled oats

– 1 big egg

– 170 g of soft butter (salted or unsalted)

– 1 tsp of Vainila essence

– 105 g of all-purpose flour

– 1 tsp dry yeast

– 1/2 ground cinnamon

– 1/2 tsp of salt (if using unsalted butter)

– A handful of Smarties (or whatever you feel like: nuts, berries, chocolate chips…)

Step by step

1. Preheat the oven at 180ºC, and cover two big trays with baking parchment.

2. Beat the butter with the sugar until getting a soft mixture (3 minutes at least, if using an electrical whisk). Add the egg, the vanilla, the yeast, the cinnamon and finally the salt.

3. Incorporate the flour to the previous mixture, mixing it until well integrated.

4. Eventually, add the oats and whatever you feel like, in my case, Lacasitos.

5. With a scoop spoon, take balls of dough (2 inches – 4cm of diameter aprox.) and place them on the baking tray, with a 5 cm gap between each ball.

6. With slightly wet fingers, flatten the dough balls (thus, you’ll avoid getting the sticky dough everywhere).

7. Cook for 12-15 minutes, until the edges look slightly gold and the middle is still soft and moist.

8. Let them stand for a couple of minutes before transfering them onto a cooling rag. Delicious!

Enjoy!

PS: you can always froze some dough to have a quick fix for a Sunday morning breakfast or a friends visit. It lasts up to a month in the freezer.

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