Oaty, Nutty, Fruity Cookies

Oaty, Fruity, Nutty Cookies

Sunday turned out to be slightly more productive than Saturday.

For a start we went to the gym and had a very long workout. Freya started experimenting with a rug she is going to knit for the sitting room on the boat. She’s going to knit lots of offcuts of suit fabric on giant needles into a hefty rug of three colours. Early signs are that it is going to be awesome!

While she experimented I went back into the kitchen to bake.

I don’t do sweet things very often (I’m sweet enough as it is – haha) but these cookies caught my eye whilst flicking through the pages I never really look at in any cookery books – the ones at the back with the puddings in !

They are from Hugh Fearnley Whittingstall’s River Cottage Light and Easy cookbook. Like everything in his book they are ridiculously easy to make – so I knocked up a batch.

All you do is beat some crunchy peanut butter with some runny honey, then add an egg, some bicarbonate of soda, raisins and porridge oats until you have a gooey gloop.

Blob the gloop (dessertspoon sized) in the oven on some baking parchment and bake for about 10 minutes. When they are done cool them on a wire rack. Couldn’t be easier could it! Again – one bowl – one spatula/spoon. No washing up – dead easy.

They are lovely and chewy. Nice and soft. And so peanutty. I don’t usually like peanuts but these were amazing. I think the raisins just sweetened them up enough for me to change my point of view.

It does say in the book that these are best eaten within 2 to 3 days. We made 10. They lasted 2 – 3 hours. I think I’ll make some more today!

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