Giant Oatmeal Cookies with White Chocolate Drizzle
These cookies were made for dunking. You can opt to make them really big, as we did, or divide into smaller amounts for regular sized cookies. Whichever way you decide to bake them, they’ll be yum, of that we’re certain.
Makes: 10 giant cookies
Preparation time: 10 minutes
Cooking time: 20 minutes
100 g flour
180 g rolled oats
½ tsp (2.5 ml) cinnamon
1/2 tsp (5 ml) bicarbonate of soda
1/2 tsp (2.5 ml) salt
2 tsp (10 ml) cornflour
100 g butter, room temperature
120 g brown treacle sugar
50 g castor sugar
1 large egg
100 g dried dates, chopped
50 g pecan nuts, chopped
100g white chocolate, melted to drizzle
Preheat the oven to 180 °C and line 2 baking trays with baking paper.
In a small bowl, combine the flour, oats, cinnamon, bicarbonate of soda, salt and cornflour and set aside.
In another large bowl, cream together the butter, brown sugar, castor sugar and egg. Stir until completely smooth.
Add the dry ingredients to the creamed butter mixture and stir until evenly mixed.
Add the dates and pecan nuts and mix in.
Portion the cookie dough into 10 balls. Roll in your hands to make rounds. Place 5 cookies on each tray and bake for 15 minutes. Remove from the oven and press down lightly on the cookies with a spatula and then return to the oven to bake for another 3-5 minutes. Allow to cool completely.
For the drizzle, chop the white chocolate into chunks and melt either in a double boiler or in the microwave (tip: use the defrost method as it works more slowly and there is less risk of burning). Once melted and smooth, either pour into a piping bag and nip off just a tiny end of the bag to make a small opening and then drizzle chocolate over the cookies. Alternativley, pour straight out of a jug in your desired pattern. Allow to dry and then serve.
Bake the other treats in this series…