I have a fondness for baked goods with lots of texture going on: nuts, dried fruit, seeds, chips, grains, you name it. Sometimes I can be a purist, like with brownies (I prefer ‘em plain, no nuts, frosting, or other do-dads), but usually I like the rest of my palate to have as much fun as my tastebuds. And how much fun is that? Well, I guess it’s pretty fun.
These cookies fit the bill pretty well, and I’ve made them several times when I want something sweet but not too guilty to nibble on. Adapted from a recipe on Baking Bites, inspired by Anzac biscuits, they’re more of a biscuit-like tea cookie than a gooey indulgence. This suits me just fine, although I might end up eating more than I normally would (and no, I don’t know why there are 8 cookies in the first picture and 5 in the second). These also keep rather well and will remain chewy for days, thanks to the honey and dried fruit. Peach and ginger are a classic duo, but if you have trouble finding the dried peaches, apricots are delightful.
Ginger Peach Oat Cookies
Adapted from Baking Bites
1/4 cup (4 tablespoons) unsalted butter, room temperature
1/2 cup granulated sugar
2 tablespoon mild honey or corn syrup
1/2 teaspoon pure vanilla extract
2 tablespoons hot water
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats (not quick oats)
1/3 cup chopped dried peaches
3-4 tablespoons finely chopped crystallized ginger
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt. Combine oats, peaches, and ginger in another small bowl. In a medium bowl, cream together butter and sugar. Add honey (or corn syrup), vanilla, and water, mixing thoroughly. Add the flour mixture to the butter mixture and stir until just combined. Add oats, peaches, and ginger.
Drop dough by rounded tablespoonfuls onto the parchment-lined sheet. Press down slightly on each cookie to flatten. You can also roll the dough in your hands to form balls, and then flatten them.
Bake for 12-14 minutes at 350ºF, until cookies are lightly golden. Cool 10 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
If I were there, there would be none cookie left on the second photo! :)
March 12th, 2008 at 9:18 am