And here are the cookies from the previous picnic post. I don’t normally bake many cookies – I’m always afraid I’ll scoff the whole lot in one sitting. These very scoffable cookies come from a recipe I clipped out from the Guardian ages ago by baking extraordinaire Dan Lepard. They are crisp with a slight chew from the oatmeal within. The toasted seeds give a lovely nuttiness without any actual nuts, of course, thus making it perfect for those with nut allergies.
Back then, when I tried the recipe for the first time, I even threw in some chocolate chips I had lying around and I do like them in there! They’re like healthier chocolate chip cookies. Well, “healthier” – I think the seeds really do fool me there. Blai likes them without the chocolate and honestly, they’re still pretty good that way.
adapted from a recipe by Dan Lepard
125g unsalted butter, softened
100g caster sugar (I used golden)
100g soft muscovado (brown) sugar
1 large egg
1 tsp vanilla extract
100g plain flour
75g sunflower seeds (shelled)
75g pumpkin seeds (shelled)
100g rolled oats
Lightly toast the seeds first. Place both seeds into a dry nonstick frying pan over low to medium heat. Toss the seeds around occasionally. When they’re ready, they will have a light toasty nutty smell to them and you’ll hear them pop a bit. Leave to cool.
Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper or a Silpat.
Cream the butter and sugars together. Mix in the egg and vanilla until combined. Stir in the flour and when all mixed in, add the seeds and oats and stir together carefully.
Place heaped tablespoons of batter on the baking sheet (only 6 at a time as they’ll spread), flattening each heap slightly with the back of the spoon. Bake for 10-12 minutes until the edges are just turning brown. Take out of the oven and let cool for 1 minute before transferring the cookies to a cooling rack.
These cookies will keep for a few days in an airtight container at room temperature and they’re actually better after a night’s rest than on the day they’re baked.