Oatmeal Cookies Chestnut, Raisin and Oatmeal Cookies
Chestnut, Raisin and Oatmeal Cookies
A recipe from my Book ‘Food for Energy’. Delicious with a glass of warm milk at night or with a smoothie for a midday snack.
Servings
Makes approx. 12
Ingredients
- 150g softened unsalted butter or sunflower margarine
- 100g brown caster sugar
- 1 egg [medium] at room temperature
- 50g cooked and peeled chestnuts or brazil nuts, coarsely chopped
- 50g soft raisins
- 100g plain flour
- 75g porridge oats
- Pinch of salt
- Butter or oil to grease the baking tray
For Serving
- Delicious with a glass of warm milk at night or with a smoothie for a midday snack.
Method
- 1.
- Preheat the oven to 180C.
- 2.
- Cream together the butter and sugar until pale and smooth looking. Beat in the egg until well incorporated.
- 3.
- Fold in the nuts, raisins, flour, oats and salt.
- 4.
- Spoon onto a greased, foiled baking tray, the size of golf balls, leaving room around each biscuit as they spread when cooking and gently flatten to approx. 1cm thick.
- 5.
- Place in the oven and cook for about 15 mins, until they are golden around the edges and just cooked in the middle.
- 6.
- Place on a metal rack to cool and eat straight away or store in an airtight container.
Additional Images
Not Available
Tags
Snack, Cookies, Oatmeal, Chestnuts