Tag: Oat

Walnut Fig Oat Cookies

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Hello, I’ve got a question for you; do you like Figs? Because in our house opinion is divided. So I, being a massive lover of Figs, fresh or dried, was sneaky and made these Walnut Fig Oat Cookies. Also I kinda forgot to tell everyone what was in them! I’m very naughty, I know. Guess what happened?

Everyone liked them! Now there are distinct Fig haters in our home, I mean they are very vocal when I bite into a perfectly ripe fresh Fig, or snack on a pack of dried Figs. I totally get that Figs have more of a distinct texture maybe than taste ( the inside of a fresh Fig described to me, as looking like raw flesh, very vocal ). So, loving them as I do – both Figs and our children – I thought I’d see if I could unite them, if only once AND I did!

Introducing Children To New Flavours

Our children, like most I suspect, love cookies, especially those with chocolate in or on them. Preferably both! While I’m more your fruit and nut (case) girl. So when I’m baking it’s nice to branch out with flavour combinations. In doing so, I’m also, hopefully, educating taste buds. Am I alone in this quest?

Walnut Fig Oat Cookies

I’ve always cooked our children the same food as for hubby and me. When they we’re little I would ‘water-down’ with added veg. For example, carrots in spaghetti bolognaise. With the odd exception they have grown up eating Wholemeal bread, curries,  salads (with all manner of ingredients), in fact all of the foods we eat. Also we all sit at the table and eat and enjoy the same meal together.

Nothing Ventured Nothing Gained!

Anyway, I knew Figs would be pushing it. Because, not knowing they were eating chopped, dried Figs, allowed them to taste without prejudice. I’m not silly, I realise the chocolate option would win, hands down, every time, given the choice – I also know that Walnut Fig Oat Cookies would be munched, if there was no choice! Balance is everything!

Freshly baked biscuits cooling on a rack

Recipe : Walnut Fig Oat Cookies – makes approximately 20 Cookies

225g/8oz Unsalted Butter – room temp.

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon

1 Large Egg Yolk – preferably free range

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Plain Rolled Oats

175g/6oz Plain White Flour

100g/4oz Chopped Walnuts

100g/4oz Dried Figs – approx 6

Making The Cookie Dough

First of all preheat oven to 190C/170C fan, gas mark 5, 375F.

In a large bowl whisk the butter, sugar and salt until pale and creamy.

Add the egg yolk and vanilla extract. Whisk until thoroughly incorporated.
Add the egg yolk and vanilla extract. Whisk until thoroughly incorporated.
Add the oats.
Add the oats.
Add the flour.
Add the flour.

 

Chop the Walnuts and Figs to approximately the same size – 1cm.

Walnut Fig Oat Cookies - add the chopped walnuts and figs.
Walnut Fig Oat Cookies – add the chopped walnuts and figs.
Walnut Fig Oat Cookies - stir until all the ingredients are just mixed.
Walnut Fig Oat Cookies – stir until all the ingredients are just mixed.

Portioning The Cookies

Grease or line baking trays with parchment paper. Using a medium ice cream scoop or your hands, place balls – approx 4cm – onto the baking tray.

Walnut Fig Oat Cookies - leave some space between each dough ball.
Walnut Fig Oat Cookies – leave some space between each dough ball.
Walnut Fig Oat Cookies - using clean, wet fingers, press down on each dough ball to flatten the cookie.
Walnut Fig Oat Cookies – using clean, wet fingers, press down on each dough ball to flatten the cookie.

Baking The Walnut Fig Oat Cookies

Place the baking trays into the oven and bake for 20-25 minutes. The cookies are baked when they have turned a lovely golden colour on top. As soon as the cookies are baked remove the trays from the oven.

Note : Depending on the thickness, I had to carefully remove some cookies from the tray and return the others back to the oven for a few minutes – note to self, ensure all cookies are an even thickness before baking.

Freshly baked biscuits on a baking tray.

Leave the cookies on the tray for 10 minutes to firm up before moving to a cooling rack.

Fruit and nut biscuits on a cooling rack.

Enjoy the smell of toasted Walnuts pervading through your kitchen. Mmm delicious. Once cooled see who you can fool into eating one of these delicious Walnut Fig Oat Cookies!! The oats, whilst also being good for you, add to the rustic charm of these yummy Cookies.

I really do urge you to try these delicious, crunchy, fudgey cookies. They come personally recommended!

Fruit and nut biscuits on a platter with whole nuts in their shell.

If you have enjoyed this recipe for Walnut Fig Oat Cookies you may also like these:

Bakery Style Soft Triple Chocolate Cookies 

FF Walnut Fig Oat Cookies
Bakery Style Soft Triple Chocolate Cookies

Oat Chocolate Chip Cookies

FF Walnut Fig Oat Cookies
Oat Chocolate Chip Cookies

Apricot Oat Crumble Cookies 

FF Walnut Fig Oat Cookies
Apricot Oat Crumble Cookies

 

Have you ever cheekily sneaked ingredients into a recipe?

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Apricot Oat Crumble Cookies

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Hello, how are you today?  If you’ve taken a look at my blog before, you might have noticed that I rather like Cookies, ooh and Biscuits (is there a difference?)!  Although this recipe for Apricot Oat Crumble Cookies started forming in my brain last week, it had to wait as I out of oats.  So, I am very glad I ordered some with my shopping because these Cookies are scrumptiously delicious.

FF Apricot Oat Crumble Cookies
Apricot Oat Crumble Cookies

Because I like to play around with textures as well as tastes, these Crumbly Oat Cookies have yummy nuggets of dried Apricot which have a lovely chewy texture.  While the addition of Demerera sugar also adds a very slight toffee taste and extra crunch.  So all good then!

So, the first batch of Apricot Oat Crumble Cookies were made and baked. And my special friend and chief taste tester could not wait to try them.  The result was a big thumbs up! Obviously I had to try one as well and they are scrummy, plus with fruit and oats in them they must be good for you.  Well that’s my theory anyhow!

Recipe: Apricot Oat Crumble Cookies make approximately 20

50g/2oz  Demerera Sugar

75g/3oz  Caster Sugar

225g/8oz  Unsalted Butter – at room temperature

1 Large Free Range Egg Yolk

1tsp  Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt – I use Maldon

100g/4oz Dried Apricots

100g/4oz  Ordinary Rolled Porridge Oats (not quick cook)

175g/6oz  Plain White Flour

Method : Preheat the oven to 180C/160C fan, 350F, gas mark 4

Making the cookie batter:

First of all, in a bowl cream the butter and sugars together, ideally with an electric whisk (by hand with a wooden spoon is fine, just ensure the mixture is well beaten).

The whisked butter and sugars. The Demerara sugar gives the mixture more colour.
The whisked butter and sugars. The Demerara sugar gives the mixture more colour.

Add the egg yolk, vanilla extract and salt to the mixture and beat in well.  Take the dried Apricots and chop them roughly into small 1/2cm pieces.  You want the pieces of Apricot small enough so that they distribute evenly throughout the cookie dough, but big enough to be golden nuggets of chewy fruit that contrast with the crumbly cookie texture.

Here's a pic of how I chopped the apricots!
Here’s a pic of how I chopped the apricots!

Into the bowl add the oats, flour and place the chopped apricots on top.  Mix together until just combined.

Placing the chopped apricots in top of the flour helps to stop them all clumping together.
Placing the chopped apricots in top of the flour helps to stop them all clumping together.

Shaping the cookies:

Scoop a desert spoonful of the cookie dough and shape into a ball using your hands. I placed 6 cookie dough balls on both of the baking trays I used. Obviously the bigger the ball, the larger the cooked cookie will be!

Note : Unless you are confident that your baking trays are non stick, it’s best to line them with baking parchment paper.

Lightly press down on the dough balls, to flatten them into an even round shape.

Baking the cookies:

Finally, place the baking trays into the preheated oven and bake for 15-25 minutes until golden brown on the bottom (see photo).  Again the cooking time will depend on the size and thickness of your cookies.

Note the underside is much deeper in colour than the top.
Note the underside is much deeper in colour than the top.

If the bottom is not golden (as above) return your cookies to the oven for an extra couple of minutes.  The first tray I got out of the oven looked fine, however, when I tried to turn the cookie over to check the underneath, it completely fell apart – I put the tray bake in the oven for an extra 5 minutes and the photo above shows the result!

When cooked properly, even whilst still warm, the cookie will hold it’s shape, allowing you to check the underside.  Leave the cookies to cool completely on the baking tray.

FF Apricot Oat Crumble Cookies
Apricot Oat Crumble Cookies

While cooling, ring a friend, or your mum, or someone you’ve been meaning to invite round for ages.  Pop the kettle on, quickly clean up (vacuum, throw some bleach down the loo, anti bac wipe the cat…..). No, no, no!! Whoever you’ve invited round doesn’t want to see you (and the cat!) frazzled to within an inch of your life. Relax.  Put on some whale music if necessary (although if you need that you might want to invite so and so tomorrow – just saying!!!).

If you have enjoyed this recipe for Apricot Oat Crumble Cookies you may also like these:

Extreme Chocolate Cookies 

FF Apricot Oat Crumble Cookies
Extreme Chocolate Cookies

Cherry Bakewell Cookies 

FF Apricot Oat Crumble Cookies
Cherry Bakewell Cookies

Sour Cherry Chocolate Chip Cookies 

FF Apricot Oat Crumble Cookies
Sour Cherry Chocolate Chip Cookies

 

Finally, enjoy feasting and having a good natter, with a friend, over Apricot Oat Crumble Cookies.  Have fun catching up and sharing in each other’s news. Because one of the most precious gifts you can give is your time. We all feel loved and valued when others take time out of their busy schedules to share part of their day with us!

I know, because my sister – who is the best sis in the world – took time out of her day for me today.  Thanks babes, love you with all my heart xx.

Sammie x

No part of this post may be reproduced or duplicated without the owners written permission. Please see my Disclosure Policy.

 

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