This is a variation of the ten-minute chocolate chip cookie that’s in the River Cottage Everyday cookbook.
We watched Hugh bake these on a recent episode of his excellent River Cottage Veg show. They looked so quick & easy to make (they are) that the girls asked to make them for their lunch boxes this week.
We made a batch of the chocolate ones too but surprisingly the oaty ones are the preferred choice!
The recipe makes 14 – 16 biscuits. Heat the oven to 190ºC/Gas 5 and line a couple of baking sheets with baking parchment paper.
125g butter (preferably unsalted)
2 tbsp honey
100g caster sugar
75g soft light brown sugar
1 medium free range egg, lightly beaten
150g plain flour
50g jumbo oats
75g chopped, roasted hazelnuts<
½ tsp cinnamon
½ tsp baking powder
pinch sea salt
Put both the sugars in a mixing bowl. Melt the butter and honey in a small saucepan and add to the sugars, mixing well. Sift the flour, baking powder and cinnamon into the bowl then add the egg and salt, oats, raisins and hazelnuts. The mixture should be fairly sloppy, but hold it’s shape when dolloped onto the baking sheets with a dessert spoon. Ensure you leave enough space between the mixture on the tray to enable them to spread out. Bake for 8 – 10 minutes until the cookies turn a pale, golden brown.
Remove from the oven and leave on the baking sheets for a few minutes to firm up before lifting on to a cooling rack.
If you want to make the chocolate version, leave out the oats, raisins, cinnamon, honey and nuts and just add big chunks (100g) of chocolate and 2 tsp vanilla extract to the mixture.