zest of an organic (unwaxed) orangeand juice of half
80g (3oz/ ⅓ cup)buttersoftened
50g (1.75oz/ ¼ cup)brown cane sugar(Cassonade)
70g (2.5oz/ scant ¾ cup)ground hazelnuts
50g (1.75oz/½ cup)porridge oats
50g (1.75oz/scant ½ cup)plain (all-purpose) flour
1teaspoonbaking powder
1teaspoonsaltfleur de sel (Maldon or Celtic sea salt)
1eggorganic
½teaspoonground 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
Best eaten on the day they're made, even better slightly warm from the oven. Storage: if made the night before, they're good next morning if stored in an airtight tin or in aluminium foil once cooled.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
Keyword easy oatmeal breakfast cookie recipe, healthy breakfast oatmeal cookies, oatmeal breakfast cookies, oatmeal breakfast cookies no banana