as promised last week, today you get the secon Cookie recipe from my baking session (after the amazing brownie cookies). also these are from the book cookies by cynthy barcomi. as stated many times i love her books. they are right up my alley and i could make every recipe from it. most of them are quick and easy (although not helping you with your weight goals ), as is this one. the name obviously stems from the fact that the dough needs to rest in the fridge over night. so plan ahead. since these are oat cookies, one might be able to convince oneself that you’re eating something healthy the muscovado sugar adds an amazing aromain combination with lemon. if you haven’t baked with muscovado sugar before, you have to! the taste is something else entirely, slightly malty, not so sweet, with depth. besides it helps the cookies to get nicely gooey.

my cookies unfortunately didn’t look like on the pics iin the book – the were way thinner, since the ran out while baking. i had the dough in the fridge over nicht, but it didn’t really firm up that much. when cutting they broke apart and i had to form the with my fingers into shape. but didn’t change the taste!

ingredients (about 35 cookies)

• 105 g flour
• 150 g oats
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• finely grated peel of an organic lemon
• 125 g soft butter
• 75 g sugar
• 60 g muscovado sugar
• 1 egg

mix flour, oats, salt, lemon and baking soda.

with a food processor or handheld mixer beat butter with sugars until creamy. add egg and beat for 1 more min.

fold in flour oat mixtre and only stir until everything is mices. don’t overdo. the dough could be sligthly soft, that’s ok.

place the dough on a big pice of baking paper or cling wrap (which i prefer since it is easier to handle), form into a 5 cm thick roll and wrap tightly (cover ends). put in fridge for at least 4 hours or better over night.

preheat oven to 180°. line baking trays with baking paper. with a sharp knife cut dough into 5 mm thin slices.

place cookies on the baking trays, bake for 10 min. let cool on tray for 10 min, then carefully transfer to a cooling rack. store in an airtight container.

Filed under: cakes, sweets Tagged: cakes, cookies, oats, sweets