Raspberry & White Chocolate Oat Coomies

Raspberry & White Chocolate Oat Coomies

Based on 0 ratings
Steven Dendy

Steven Dendy

Community member

"Amended another recipe to include chocolate and raspberries."

Difficulty

Easy 👌
20
min.
Preparation
18
min.
Baking
30
min.
Resting

Ingredients

Servings2
16⅔ g
unsalted butter (melted)
tbsp
golden syrup
tbsp
water
tbsp
raspberry jam (unseeded)
20 g
flour
16⅔ g
rolled oats
14⅛ g
caster sugar
8⅓ g
desiccated coconut
8⅓ g
white chocolate chips
½ tbsp
cacao nibs
g
freeze dried raspberry pieces
tsp
baking soda

Utensils

saucepan, wooden spoon

  • Step 1/7

    Preheat the oven to 170°C/150°C Fan/Gas Mark 3, line 2 baking trays with baking paper.

  • Step 2/7

    • 16⅔ g unsalted butter (melted)
    • tbsp golden syrup
    • tbsp water
    • tbsp raspberry jam (unseeded)
    • saucepan
    • wooden spoon

    Put the butter, golden syrup, raspberry jam and water in a pan and heat until melted. Allow to cool slightly. Note: The raspberry jam may not fully melt, this is fine.

  • Step 3/7

    • 20 g flour
    • 16⅔ g rolled oats
    • 14⅛ g caster sugar
    • 8⅓ g desiccated coconut
    • 8⅓ g white chocolate chips
    • ½ tbsp cacao nibs
    • g freeze dried raspberry pieces
    • tsp baking soda

    Weigh all of the dry in a bowl and give a good mix with a wooden spoon.

  • Step 4/7

    Add the melted ingredients and again give a good mix until combined. Finish mixing by hand until it all comes together and feels firm.

  • Step 5/7

    Take a handful of the mixture (around 50g), roll into a ball and place the onto one of the greased baking trays. Leave a few centimetres of space between the balls so about 6 to a tray should be enough. Flatten slightly, they will flow out during baking.

  • Step 6/7

    Bake for about 16-18 minutes until the balls have flattened into a disc and have a nice deep golden brown colour but are still a little soft.

  • Step 7/7

    Remove the cookies from the oven and leave on the tray to cool and firm up.

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