Looking for a delicious cookie to match with your afternoon tea, the best on-the-go breakfast or a great snack full of energy and flavour for hiking? The answer for all is winter cookies 🙂 I called them this way since during winter I bake them very often.
I first made these cookies to enjoy as a snack on hiking. Everyone loved them 🙂
I have made winter cookies so many times since then, so now I can make them with my eyes closed .
Please don’t skip the browning butter part, because it really makes a difference.
Makes 22-24 cookies or 10 big ones
- 1 cup instant oatmeal
- ½ cup whole wheat flour
- ¼ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup honey
- 1 egg
- 100 g butter
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp grated nutmeg
- ½ tsp cardamom
- 1 tsp baking powder
- 2 tbs black sesame
- 2 tbs white sesame
- ¾ cup walnuts
Note : 1 cup – a standard cup of 240 ml
- Preheat oven to 180 degrees Celsius and line 2 large baking sheets with parchment paper; set aside.
- Place the butter in a small sauce pan over medium-high heat and cook for about 2 minutes until the butter has browned and has a nutty smell.
- Pour the butter in a small bowl, let it cool for few minutes then put it in the fridge for 5 minutes.
- In a big bowl mix oatmeal, whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, cardamom, nutmeg, black sesame and white sesame and mix well.
- Bring the butter out of fridge and put it a big mixing bowl. Add the sugar and cream the butter and sugar on low speed.
- Add honey and mix again.
- Add the egg and mix until incorporated.
- Pour the dry ingredients’ mixture to the wet ingredients mixture and mix well.
- Add the walnuts and mix again.
- Shape the cookies using an ice-cream scooper.
- Bake in the preheated oven at 180 degrees Celsius for 10 -12 min, or longer if you’re going for big cookies.
- Remove from the oven and let them rest for 2 min in the baking pan, then transfer to a wire rack to cool completely.