Okay...... I 'cheated' with this one and used a packet mix as a base to build on! But since the result was very yummy cookies, I have decided to share them with you anyway.
Delicious Alchemy (who had sent me a fab box of goodies a while back) contacted me again to let me know they had a few bags of cookie mix which were looking for a home before their sell-by date. I don't need to be asked twice..... If there's cookie mix that needs using, then I am more than happy to oblige.
A couple of days later, Mr Postie arrived with a little parcel containing 3 packets of the duly re-homed Oat Cookie Mix. Perfect! You can add so many other ingredients to an oat cookie to make it extra interesting.....
We did make one packet 'straight' by the book, as I wanted to see how it baked before I tampered with the mix any further. The cookies were actually really good without any additions...... Crisp, golden, oatie, not over-sweet..... They disappeared very quickly!
With packet number two, I gave my daughter a handful of options to choose from and she decided that I needed to go for a peanut and chocolate themed bake. I considered adding peanut butter, but wanted the nuts to give a different crunch dimension, so settled on using rough-chopped roasted peanuts instead. I specifically chose salted peanuts to give a salty-sweet edge as a bit of a change.
I will be honest, I rarely use cookie mixes, but these were so easy to pull together, that I am beginning to see some benefit in keeping a handy pack ready for emergency baking or when I simply can't be bothered. I will definitely be taking a couple of packs on holiday for a quick bake-up there too!
Loaded with peanuts and chocolate chips, this particular 'adulterated' version is just delicious. Crunchy from the oats and the nuts (the peanuts really do shine and make the whole experience feel extra rewarding and satisfying), with little pockets of chocolate melting in the mouth in every bite, I was thoroughly chuffed with the end result.
Great at any time of the day, these cookies make for a tasty treat between meals and served with vanilla ice cream or custard for dessert. My daughter even had them a couple of days running for breakfast. Does that make me a bad parent? Nah! I am sure there is just as much sugar in a bowl of cereal and with all the nuts and oats, I am well able to persuade myself that they are better than many other options.....
Other than adding nuts and chocolate, the only other change I made was that instead of adding water, I added milk for a creamier, richer flavour (try using almond milk, rice milk or amazingly delicious hazelnut milk if you are dairy free).
And packet number 3? I had big plans for that one and a whole bunch of ideas using all sorts of combinations of nuts, fruit, spices, sweets or spreads. Unfortunately, I have been given very clear instructions from my daughter to make more of the choc-chip variety to share with her friends at a sleepover. It seems very unfair not to oblige, so the plans will just have to await another opportunity!
I am sharing these cookies with :
Credit Crunch Munch with Fab Food 4 All, and Fuss Free Flavours. With or without a packet mix, oat cookies are cheap, cheerful and versatile.
Free From Fridays with the Recipe Resource on behalf of the Free From Farmhouse.
No Waste Food Challenge with Elizabeth's Kitchen Diary.
Oat, Peanut & Choc Chip Cookies (makes 16 cookies)
1 packet Delicious Alchemy Oat Cookie Mix
75g roasted salted peanuts - rough chopped
75g unsalted butter - melted
30 ml milk
80g milk and/or plain chocolate chunks/chips
melted chocolate to decorate (I used Tesco's Finest Salted Caramel Hot Chocolate Flakes)
- Pre-heat the oven to 180 C/350 F/Gas 4 and line a large baking sheet with baking paper.
- Put the cookie mix into a large bowl.
- Add the chopped roasted peanuts and mix.
- Melt the butter in a small heat-proof bowl in the microwave (warm setting for a few seconds).
- Add the milk to the melted butter and pour onto the dry ingredients. Mix thoroughly.
- Check the mixture is cool and add the chocolate chunks and stir through.
- Spoon small rounded piles (or use a cake pop scoop) of the cookie dough onto the baking paper, leaving a space between each for spreading.
- Gently flatten each pile of dough with the back of a spoon or flat hand.
- Bake for 15 to 18 minutes until golden and just browning at the edges.
- Remove from the oven and cool on the tray for 10 minutes, before transferring to a wire rack.
- When the cookies are cold, melt the chocolate for decorating and drizzle over the top. Leave to allow the chocolate to harden.
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