Citrus, oats and almonds come together beautifully to make these chewy and flavourful cookies. Perfect to munch on when you want to ponder life or simply natter with some friends at a picnic.
The original recipe is from Kathleen King’s ‘Tate’s Bake Shop cookbook’. I have modified it to leave out a few ingredients like Crisco (which is not available here) and coconut (not sure about this in a cookie) and to add in almonds which I love.
I have also upped the vitamin C quotient – nothing says ‘Spring is here!’ better than citrus can. Well, at least I think so.
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup rolled oats
1 cup brown sugar
1/2 cup butter, softened
2 tablespoons orange juice
1 tablespoon orange zest
1 large egg, lightly beaten
1/2 cup walnuts, lightly toasted and chopped
2 tablespoons ground almonds
1. Preheat the oven to Gas 4 (350 F). Grease and paper a baking tray.
2. Mix all the dry ingredients, except the walnuts and ground almonds.
3. Combine the butter, orange juice and zest and the egg. When it is all well mixed, add this to the dry mixture. Combine well. Now add the nuts and mix till they are all nicely incorporated.
4. Drop this cookie mixture onto the baking tray using a large spoon.
5. Bake till the edges are golden, about 10-12 minutes.
6. Cool the cookies.
7. Eat them all in about 30-45 minutes (it’s possible!) or store them in an airtight jar.
Notes and musings:
- Very basic ingredients but the combination is a winner.
- I love the walnuts – they offer a wonderful base note.
- This makes about 24 cookies. You could always make them smaller and get more of them.