If you have an oven, local grocery store and electric mixer you gotta try these cookies! Spelt, oats and white chocolate (the latter caramelises in the oven). Perfectly nutty, with a hint of salty, they’re my perfect biscuit. Keep half the mix in the freezer and bake whenever you may need some fresh cookies in your life.
Spelt, Oat & White Chocolate Cookies
Ingredients
- 250g salted butter, softened (or 250g unsalted butter + ½ tsp kosher salt)
- 100g caster sugar
- 50g light brown sugar
- 1 tsp vanilla extract
- 120g plain flour
- 120g spelt or rye flour
- 110g rolled oats
- 120g roughly chopped white chocolate
Method
- In a stand mixer with the paddle attachment (or using an electric hand beater), cream butter, sugars and vanilla extract until very pale and fluffy.
- Add flours and beat on low until just combined.
- Add rolled oats and white chocolate and beat on low until just combined.
- Remove bowl and fold through any remaining dry bits using a large spatula.
- Cut two large pieces of gladwrap (or baking paper).
- Divide dough in half and place each half on individual glad wrap pieces.
- With your hands, gently shape dough into a log, wash your hands, then fold over plastic.
- Use your hands to roll out the dough inside the plastic wrap until it becomes a cylinder log. Press in the top and bottom to flatten the ends.
- Freeze or refrigerate for at least 45 minutes, until firm.
- Using a sharp knife, slice logs into 1cm pieces and place on a lined baking tray, 3cm apart. If the rounds fall apart while slicing, just gently press the pieces back together - they will come out fine.
- To bake, preheat oven to 150°c.
- Bake for 10-15 minutes (mine typically take 13), until golden brown around the edges.