Allow me to introduce you to the cookie that makes the most frequent appearance in our cookie tin - the humble oaty cherry cookie. I first fell in love with oaty cherry cookies after my first cookie party where they were one of the entries. Though these cookies didn't win a prize, I did secretly feel that they should have done! As well as tasting so good, they are incredibly easy to make and if you are new to cookie baking, these are definitely one that you should start with. The other beauty of this cookie recipe is that you can literally use what you have in your store cupboard to make them - within reason of course! These cookies do contain white chocolate, not a lot but enough to leave you wondering whether you really did taste white chocolate or not. I have made these with and without the white chocolate and can tell you that they are equally good with or without! I can't praise these cookies highly enough. In fact I would go as far to say that they are far superior to any oat cookies found in your local high street chain coffee shops.
Recipe adapted from www.recipesfromanormalmum
Do you remember Holly from the Great British Bake Off ? I'm sure you do if you are a Bake Off fan. She was in the 2011 series. I'm sure most of the UK and not only me thought at one point that she was going to win it. The actual link to the recipe is below and I must thank Holly for letting me share her recipe here.
Recipe yielded 18 cookies (but you will of course get more if you make your tablespoons smaller)
250g butter, at room temperature, softened
150g soft brown sugar
150g self raising flour
225g porridge oats
100g glace cherries, halved or quartered if you like them smaller like me
100g white chocolate roughly chopped or bashed with a rolling pin
Preheat the oven to 170C and line your baking trays with parchment.
Beat together the butter and sugar for at least 2 to 3 minutes either in a free standing mixer, electric mixer or of course by hand.
Add the oats and flour and mix in.
Using a spatula, add the raisins, chocolate and cherries.
Taking a tablespoon of dough, shape the dough into balls and place on to your trays (approximately 6 balls to a tray as they will spread).
Bake the cookies for 15 to 20 minutes (15 minutes resulted in a slightly softer cookie than I would have liked and 20 minutes produced a cookie a little too firm, so I have settled on baking mine for 17 minutes which is perfect for me!)
Cool the cookies for 5 minutes on the trays before moving them on to wire racks to completely cool.
As I have said above, feel free to substitute in your own combinations with the oats and cherries - cranberries, coconut, dark chocolate chips, dried apricots, dried dates - let me know your favourite combination that you come up with!