Oatmeal Breakfast Cookies
User Reviews
5
Oatmeal Breakfast Cookies
Description
The Oatmeal Breakfast Cookies recipe incorporates moist dried cranberries infused with fresh orange juice and zest to brighten the flavor. The batter is created by creaming softened butter with brown cane sugar, then mixing in hazelnut meal, porridge oats, all-purpose flour, baking powder, salt, an egg, and optional cinnamon. This combination yields a dough that bakes into a golden cookie with a tender crumb and gentle chewiness from the oats.
The cookies have a subtle sweetness from the brown sugar and fruit, complemented by a nutty depth contributed by ground hazelnuts. The orange zest and juice add a fresh citrus note that livens the flavor profile.
These cookies work well as grab-and-go breakfasts or alongside coffee or tea. Their texture holds up as they cool, making them convenient to store in an airtight container for up to a day or two without losing quality.
Using precise metric measurements improves consistency, and the recipe notes recommend enjoying them shortly after baking for best texture and flavor. They can be stored wrapped at room temperature, allowing some flexibility with timing.
Ingredients
- 100 g (3.5oz) dried cranberries but moist
- orange and juice of half, zest, organic, unwaxed
- 80 g (3oz/ ⅓ cup) butter softened
- 50 g (1.75oz/ ¼ cup) brown cane sugar (Cassonade)
- 70 g (2.5oz/ scant ¾ cup) hazelnut ground
- 50 g (1.75oz/½ cup) porridge oats
- 50 g (1.75oz/scant ½ cup) all-purpose flour plain
- 1 teaspoon baking powder
- 1 teaspoon salt fleur de sel (Maldon or Celtic sea salt)
- 1 egg organic
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 180°C/160°C fan/360°F/Gas 4.
- Grate the orange zest (not the white pith underneath as bitter) and squeeze the juice from half of the orange over the cranberries to moisten for a few minutes.
- Whisk together the butter and sugar in a large bowl until a mousse forms.
- Add all the other ingredients and ensure they're mixed together.
- Line a baking tray with baking parchment or with a silicone mat. Form little balls using a couple of dessert spoons, spacing them well apart (as they expand slightly during cooking) then lightly tap them down to flatten.
- Bake the cookies for about 20 minutes until golden brown. Cool on the tray for about 5 minutes then transfer to a wire rack to cool further.
Notes
- For best flavor and texture, consume the cookies on the day they are baked, optionally while still slightly warm.
- Store leftover cookies in an airtight container or wrapped in aluminum foil once cooled to preserve freshness until the next morning.
- Using digital kitchen scales for ingredient measurements ensures accuracy and consistent results in this recipe.
User Reviews
Overall Rating
5
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