I, as some of you may know, am a self confessed Cookie Monster. Since early childhood starting the day with a cup of tea and a biscuit has become a tradition. Something I have passed on to our children as well. As long as I’ve had my cuppa and biscuit/cookie I can face the day. Especially if I have to wait a while for breakfast. Oat and fruit cookies are among my favourites, obviously the children always prefer chocolate. Yet, after tasting these Strawberry Oat Crumble Cookies there were smiles all round and they received a big thumbs up.
Since I discovered these baked strawberries from Urban Fruit I have loved adding them to bakes, such as my Double Strawberry Almond Muffins. Similar in texture to dried apricots, the baked strawberries are little pods of intense strawberry flavour. As well as being a delicious snack they are perfect for adding to bakes. Because fresh strawberries are so full of water they can be difficult to add to dry bakes. Whereas the chewy texture of the baked strawberries contrasts well in the oat crumble cookie.
While I have used the snack pack strawberries from Urban Fruit I have also checked online and found similar products available to buy from both high street stores and online. I find it quite frustrating when wanting to try a recipe and it requires a specialist ingredient. Actually I bulk bought these baked strawberries from Amazon.
Recipe: Strawberry Oat Crumble Cookies makes approximately 20
225g/8oz Unsalted Butter at room temperature
150g/5oz Caster Sugar
1/4tsp Sea Salt (halve if using table salt)
1 Large Free Range Egg Yolk
1tsp Vanilla Extract – I use Nielsen-Massey
100g/4oz Rolled Oats – not quick cook
175g/6oz Plain White Flour
90g/4oz Baked Strawberries – I use 1 packet from Urban Fruit
Method: Preheat the oven to 180C/160C fan, 325F, gas mark 3
Making the cookie dough
- First of all line 2 large baking trays with baking parchment.
- Into a large bowl add the butter, sugar and salt. Whisk together until pale and creamy.
- Add the egg yolk and vanilla extract. Continue whisking until fully incorporated.
- Next add the rolled oats.
- Using a sharp knife chop the baked strawberries in half.
- Add half of both the flour and strawberries to the bowl. Toss the strawberries around in the flour, this will stop them sticking together. Add the remaining flour and strawberries and repeat as before.
- Using a spoon mix the cookie dough together.
- Place the cookie in the fridge for half an hour to chill and firm up.
Shaping the cookies
- Remove a heaped teaspoon of cookie dough and roll into a ball. Place on the baking tray. Repeat until both baking trays are full.
- Gently press down with your fingers to flatten the dough ball.
- Note – I placed 8 cookies on each baking tray. After baking and cooling I flipped over the baking parchment, added the remaining 5 cookies and baked them.
Baking the cookies
- Place the baking trays into the oven and bake the cookies for 20-25 minutes until golden brown.
- As soon as the cookies are baked remove from the oven.
- Leave to cool for 5 minutes on the tray and then transfer to a cooling rack.
- Check the underside of the cookie is golden.
Leave the cookies to cool before serving.
Who could resist a delicious crumbly, strawberry and oat cookie with a cup of tea? Not me!
Once cooled store the cookies in an airtight container and eat within 5 days.
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I love baking cookies, especially to share with others. And while it would be a real stretch to call these cookies healthy, sneaking oats into the recipe does add extra goodness. Also, the oats give these cookies their delicious crumbly texture. The perfect cookie to bake and take to your workplace and share with colleagues. Because all food tastes better when shared.
Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
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