May 28, 2020
SERVINGS: About 19 cookies
Line two baking sheets with parchment paper.
Cream the butter, sugar, and golden syrup in a stand mixer with the paddle attachment until fluffy. Add the egg and vanilla and beat until combined.
Add the oats to a food processor and pulse several times until coarsely ground. Transfer to a medium bowl and whisk together with flour, cinnamon, salt, ginger, nutmeg, and baking powder.
Add the oatmeal mixture to the stand mixer and mix until just combined. Chill the dough for 30 minutes. You can either scoop them into balls and chill or just chill the dough in a bowl and then scoop.
Meanwhile, preheat the oven to 350 F.
Scoop and roll the dough into 2-tablespoon balls (about 34 g each) and arrange on the baking sheets.
Bake for 17 to 20 minutes until lightly golden brown around the edges. Immediately press them down with a spatula to flatten the puffed top. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
I like to scoop and roll the dough into balls (damp hands help with the stickiness) and then chill them. This way they are nice and cold when they hit the oven.
You can also freeze the cookie dough balls for later.
ARLYN OSBORNE. Designed with Showit.
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