These oat and toasted flour cookies have a rustic charm, thanks to their pleasantly rough, textured crumb from the oats. The brown sugar adds deep, caramel-forward flavor, while the toasted flour adds warm, nutty notes that give these cookies an almost Digestive/Hobnob-like character. These cookies balance textures beautifully: crisp and golden on the outside, delightfully chewy in the center.
Serves: 8
Prep Time: 20 minutes
Bake Time: 14-16 minutes
Ingredients
- 70g plain flour, for toasting
- 105g baking margarine or butter
- 116g light or dark brown sugar
- 70g white sugar
- 1 egg
- 74g plain flour
- 68g oat flour or roughly ground rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg powder
Method
- Toast the 70g plain flour in a dry pan over medium heat, stirring frequently, for about 8-10 minutes until it becomes fragrant and lightly golden. Remove from heat and let cool completely before using.
- In a bowl, cream the margarine and sugars until light in color using a spatula.
- Add the egg, nutmeg, baking powder, and baking soda and mix well.
- Mix the plain flour, oat flour, and toasted flour in a separate bowl. Gradually fold the flour mixture into the wet mixture until combined.
- Using a tablespoon (I used a regular dinnerware spoon), form dough balls and chill the cookie dough balls on a baking sheet overnight.
- Preheat oven to 338°F (170°C). Place dough balls on a lined baking sheet, leaving space for spreading. Bake for 14-16 minutes. Cool completely before serving.