Here's a little recipe adapted from our favourite The Little Red Barn Baking Book. They're nice and chewy and perfect warm from the oven on a cold autumn day. A treat with coffee, tea or hot chocolate. Or put a scoop of vanilla ice cream between two for a scrummy dessert.
We use spelt flour which has a nuttier flavour and more protein than plain flour and it gives these cookies an extra nice texture but plain flour can be substituted. We've also added chocolate, quality chocolate chips are hard to come by in the UK so we break up a bar of chocolate.
Tristan has perfected the process and wants to share it with you.
Hi, I'm Tristan. I'm 10 years old. Here is my favourite recipe, Oatmeal Cookies:
90g spelt flour (plain flour can be used instead)
1 tsp ground cinnamon
half tsp baking soda
half tsp salt
110g unsalted butter
65g light brown sugar
65g unrefined sugar
1 bar (approx 100g) plain/dark good quality chocolate chopped into chunks
Preheat the oven to 190 degrees C. Lightly grease two baking trays.
Combine the oats, flour, cinnamon, baking soda and salt in a bowl and stir. In another bowl, cream the butter with the light brown and unrefined sugar until pale and fluffy. Add the egg and beat until well mixed. Then fold in the oats and flour mixture. Add the chocolate chunks [optional].
Spoon tablespoonfuls of the dough onto greased baking trays, leaving space for spreading. Bake for 8-10 minutes, or until lightly golden around the edges. Leave to cool on the baking trays for a few minutes before transferring to a wire rack to cool. Although we like them warm and gooey and they hardly make it to the wire rack.
It'll make 20-25 cookies.
Thanks for reading.
P. S. Check back soon for my new website that will have links to my own music.