Cupboard baking: Fruitcake oatmeal cookies

Find the original version of this post in my personal blog

I really wanted cookies.  I mean REALLY wanted cookies.  Although, seeing that I am now in England, let’s rephrase that.  So, let’s start over:

I was craving biscuits!

Okay…no.  It doesn’t sound like me (I am widely popular in my circle for my “Americanisms.”  I grew up watching Sesame Street so my accent is probably more American sounding than anything else), so let’s retrace our footsteps and call what the British call a biscuit a COOKIE.

I knew I had enough ingredients in the cupboard to whip up drop cookies.  I leafed through my cookbooks for inspiration and decided on oatmeal raisin cookies as the recipe from the Hummingbird Bakery Cookbook was making my tummy growl in anticipation!  I started to get the ingredients together and found a bag with about with still a third of the mixed dried fruit and peel languishing in my baking supplies basket.  So instead of following the recipe in the cookbook, I improvised and put together what I’m now calling a cupboard cookie recipe – because you’re basically using ingredients you find in your cupboard!

Ingredients:

  • 135g unsalted butter, room temperature and softened
  • 80g soft brown sugar
  • 80g caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 190g plain flour
  • 80g oatmeal (I used wholegrain rolled oats, but quick cooking oats work too)
  • 1 heaping teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 110g of mixed dried fruit and peel
  • 70g ground almonds, optional

Directions:

  1. Preheat the oven to 170°C
  2. In a bowl, mix flour, oats, dried fruit, salt, bicarbonate of soda, cinnamon and ground almonds (if using), until well-incorporated.
  3. Because my hands get tired really quickly, I now, more often than not use a mixer, but this can be done by hand (it’ll just take a lot of elbow power) first with a pastry blender (which I will always call a pastry cutter) and then with a balloon whisk.  Cream the butter and sugars until the mixture is smooth and a light brown colour.  Add the egg and the vanilla and mix until well-combined.
  4. Add the flour and dried fruit mixture to the sugar and butter mixture until combined and you can no longer see the flour.
  5. Drop batter, a heaping tablespoon at a time, onto a lined baking tray (Useful tip: if you’d like more uniform-sized cookies, use an ice-cream scooper.  I use a 45mm one.).  Make sure the cookies are evenly spaced.  I bake 6 cookies per tray.
  6. Bake in the preheated oven for 11-13 minutes.  Remove from the oven and allow to sit in the baking tray for about 5 minutes and then transfer to a wire rack to cool completely.
  7. Makes 24 cookies.

Please drop me a line and let me know how you get on with the recipe if you do try it.  I’m interested to know if this recipe works just as well for someone else and if it’s easy to follow!

I look forward to hearing from you!

Fruitcake oatmeal cookies

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