OK OK I know the title is a bit of a tongue twister, but these cookies really do have it all! Rum soaked raisins, chocolate chips, hazelnuts, oats and wholemeal. This hefty combination of ingredients makes for a hearty, indulgent chewy cookie.
Needless to say they didn't last long.
I pretty much ate them for breakfast and a 'just home from work' snack for days, and Matt scoffed the rest while painting our dining room (and shouting at the laptop we set up to watch the Rugby World Cup).
That's right, I did just say I ate cookies for breakfast!
But when you try this recipe, you'll be doing the same, and you won't feel bad for it. Plus, these cookies are so indulgent, one of these bad boys will keep you going for hours. So that's OK, right?!
As you might have guessed by now, this is one of those recipes that doesn't even come close to healthy eating. And you might be wondering at this point...why create such evil temptation?!
At a push you could perhaps claim the raisins, hazelnuts and oats? But sometimes I think it's best to just embrace the dark side and INDULGE! And these wholemeal cookies will certainly help you do just that.
They combine lots of my favourite flavours, which conveniently all work really well together. They're also flavours that “suit” this time of year. Nights drawing in and getting colder, darker mornings making it harder to get up (another excuse for the cookie induced energy boost).
Boozy Fruit n Nut Wholemeal Cookies
Ingredients
- 125 g unsalted butter
- 150 g self raising wholemeal flour
- 80 g soft dark brown sugar
- 100 g golden caster sugar
- 100 g seedless raisins
- 2 tbspn oats I used basic porridge oats
- 100 g dark chocolate chips
- 30 g chopped hazelnuts
- 2 tbspn rum
Instructions
- Soak the raisins in the rum overnight, or if you don't have time microwave together for 2 minutes then leave to rest for 15 minutes and drain.
- Melt the butter and blend in both sugars well so there are no lumps.
- Add all the dry ingredients so flour, nuts, oats chocolate chips and raisins together with the butter and sugar mixture. You may find it quite crumbly but fear not.
- Cover a copping board or your work space with cling film and pour the cookie into the middle. Mould the mixture together into a sausage shape, it should be roughly the size of a rolling pin. Wrap up in the cling film and place in the freezer for 15 minutes to chill.
- Once chilled removed the cookies mix and unwrap. With a sharp knife slice the cookie dough roll into 16 pieces. You may get a few that crumble but pat back into a cookie shape and line up on a baking sheet lined with parchment.
- Bake at 175' for 12-15 minutes. They will come out still soft so be sure to allow to cool fully before you attempt to pick them up. Enjoy!
Notes
