Strawberry-Raspberry Oatmeal Cookies
With their crispy edges and chewy centres made even more tender thanks to a compote featuring fresh, local strawberries and raspberries, this revisited classic still holds a special place in our hearts (and snack breaks.)
Ingredients
- 1 1/2 cups (150 g) quick-cooking oats
- 3/4 cup (115 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup (115 g) cold unsalted butter, cut into small dice
- 2/3 cup (140 g) sugar
- 1 egg
- 1/4 cup (55 g) sugar
- 4 tsp cornstarch
- 1 cup (140 g) fresh strawberries, quartered (see note)
- 1 cup (135 g) fresh raspberries
Instructions
- In a bowl, combine the oats, flour, baking powder, salt and baking soda.
- In another bowl, combine the butter and sugar with an electric mixer, just until the sugar binds to the butter. Add the egg and mix just until smooth (there may still be a few pieces of butter intact). With the machine running on low speed or with a wooden spoon, stir in the dry ingredients. Refrigerate while you prepare the compote.
With their crispy edges and chewy centres made even more tender thanks to a compote featuring fresh, local strawberries and raspberries, this revisited classic still holds a special place in our hearts (and snack breaks.)