Oats
is this month theme for Little Thumbs Up.
I was contemplating whether should I bake as my family doesn’t like oats
and don’t take at all. I had a little
concern that no one would eat the oats cookies if I bake. But I was so surprise that my family had
eaten up all the cookies! I’m glad they had consumed
some oats in their diet from these cookies. I'll definitely bake this again.
I’m
not a cookie person neither do my family.
You can see from my recipes that they are mostly cakes. Yes, I prefer cakes to cookies. But these cookies are exceptionally good! It’s crunchy and has nutty taste. The aroma from the oats and sesame seeds were
so nice.
This
is definitely one of the Chinese New Year cookies that I’m going to bake for my
relatives.
Allan
is Singaporean baker and runs baking classes at neighbourhood community
club. He has written 3 cookbooks and I
owned one of them,
which is AllanBakes, Really
Good Treats
INGREDIENTS
(makes
about 68 cookies)
120g Plain (all-purpose) flour
1
tbsp Wholemeal Flour
¼
tsp Bicarbonate of soda
1
pinch Salt
120g Unsalted butter - at room temperature
60g Castor sugar
1
tbsp Light brown sugar
1
no. Medium size egg - slightly
beaten
1
tsp Vanilla Extract
140g Quick cooking oats (I
used Quakers Oats)
140g Cherries – cut into tiny pieces (I
used cranberries)
50g
ea White and black sesame seed –
lightly toasted and mixed together
METHODS
(1)Preheat
oven to 160°C. Line baking trays with
baking paper or aluminium foil (shiny side down).
(2)Sift
both types of flour, bicarbonate of soda and salt together. Mix bran back into flour mixture. Set aside.
(3)Using
an electric mixer with a paddle attachment, beat butter and both types of sugar
at medium speed for about 6 minutes or until light and creamy.
(4)Add
egg and vanilla extract and beat for 20 seconds.
(5)Add
the flour mixture gradually and mix well for about 30 seconds.
(6)Stir
in oats, then cherries (or cranberries) and mix well.
(7)Shape
dough into 2-cm balls and coat with sesame seeds. Arrange slightly apart on lined baking trays
and press lightly to flatten.
(8)Bake
for 20-25mins or until golden brown.
(9)Leave
cookies on tray for about 10mins before removing to a wire rack to cool
completely. Cookies will keep up to 2
weeks in an airtight container.
HAPPY
BAKING!!
I’m submitting this post for Little Thumbs Up organised by Zoe from Bake
for Happy Kids and Doreen from my little favourite DIY. The theme for this month is Oats and it’s
hosted by Vivian from
Vivian Pang Kitchen.
I’m also contributing this
recipe to Cook-Your-Book
#6 organised by Joyce from Kitchen Flavours.
Come! Join us to bake.