White Chocolate & Almond Oat Cookies by Fwdge

Looking for something quick & easy?
These buttery oaty cookies can be mixed up in 10 minutes. Out of the oven in 20 & you can freeze any leftover dough balls to bake another day.

White Chocolate & Almond Oat Cookies by Fwdge

Detholion

6

Amser Paratoi

30 minutes

Cynhwysion

110g Butter (Softened)

110g granulated/castor sugar

1 egg

1 tsp vanilla extract

120g plain flour

120g porridge oats

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

100g almonds, roughly chopped

100g white chocolate vanilla fwdge chunks


https://www.cardifffoodanddrinkfestival.com/producers/Fwdge

Sut i wneud

  1. Preheat oven to 200°c. 

  2. Beat the butter and sugar together for a few minutes until pale and soft.

  3. Add the vanilla extract and egg.

  4. Then mix until just combined.

  5. In a separate bowl, mix the remaining dry ingredients with a fork until there are no lumps and everything is well combined. 

  6. Add the dry ingredients, along with the almonds and fudge to the sugar/butter/egg and mix well to form a slightly sticky dough.

  7. Roll the dough into balls (roll the dough in extra oats at this stage for a crispier, more textured cookie.

  8. Bake for 15 mins, or until cookies are a light golden brown around the edges and firm in the centre.