Oats and Cherry Cookies with Sesame Seeds

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.

 These lovely cookies are from AllanBakes.

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.