Tright here’s one thing enjoyable about bringing one large cookie to the desk for everybody to dig in to. It’s such an excellent sharing dessert, and this oaty, nutty one comes collectively fairly rapidly, too. You can also make the dough upfront, then simply pop it within the oven whilst you’re having dinner, so it’s heat and a bit gooey in time for pudding. I do know there’ll be numerous you itching to throw in chocolate chips, however I actually don’t assume it wants them. You get to understand all of the caramelly, buttery, nearly flapjack-like flavour with none distractions.
A large oat and almond cookie
Prep 10 min
Prepare dinner 40 min
Serves 6-8
90g jumbo oats
120g unsalted butter
70g darkish muscovado sugar
100g caster sugar
1 giant egg
1 tsp vanilla bean paste
140g plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp advantageous sea salt
40g flaked almonds, plus a handful to prime
Ice-cream, to serve
Warmth the oven to 180C (160C fan)/350F/gasoline 4. Put the oats on a baking tray and toast within the oven for 10-Quarter-hour, till very flippantly browned and smelling nutty. Put aside to chill. Flippantly grease a 23cm skillet or, in the event you’re utilizing a cake tin, line that with baking paper.
Begin by browning the butter. Put the butter in a saucepan and warmth gently till melted. Proceed to cook dinner till the butter turns a deep amber color and smells aromatic, then take off the warmth and pour into a big bowl to chill to room temperature.
As soon as cool, add each sugars and blend to mix. Combine within the egg and vanilla, then tip within the remaining dry elements and stir to make a thick dough.
Spoon the dough into the skillet or cake tin, and press down evenly. Prime with a handful of almonds and bake for 20-25 minutes, till the cookie appears to be like principally set. Let it cool a bit earlier than serving heat with ice-cream.
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