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.
110g Butter (Softened)
110g granulated/castor sugar
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
How to make
Preheat oven to 200°c.
Beat the butter and sugar together for a few minutes until pale and soft.
Add the vanilla extract and egg.
Then mix until just combined.
In a separate bowl, mix the remaining dry ingredients with a fork until there are no lumps and everything is well combined.
Add the dry ingredients, along with the almonds and fudge to the sugar/butter/egg and mix well to form a slightly sticky dough.
Roll the dough into balls (roll the dough in extra oats at this stage for a crispier, more textured cookie.
Bake for 15 mins, or until cookies are a light golden brown around the edges and firm in the centre.