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White Chocolate, Raspberry, and Pistachio Oat Cookies

White Chocolate, Raspberry, and Pistachio Oat Cookies


  • Author: Tom
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 28 1x
Scale

Ingredients

  • 200g unsalted butter
  • 150g granulated sugar
  • 150g light muscovado sugar
  • 200g finely milled porridge oats (or Ready-Brek like cereal)
  • 200g plain flour
  • 2tsp vanilla extract
  • 60g Unsalted Pistachios
  • 200g White Chocolate – broken into chunks
  • 200g frozen raspberries
  • 2 eggs
  • Pinch of Salt

Instructions

  1. Preheat the oven to 180C/350F/Gas Mark 4 and line two baking sheets with greaseproof paper.
  2. Pop the butter, light muscovado sugar and granulated sugar into a bowl. I always sift my light muscovado sugar when I add it to recipes as it does have a tendency to clump together. Cream the butter and sugars together until soft and light. Beat in the eggs one at a time, alongside the vanilla extract.
  3. Roughly chop the pistachios until you have irregular sized rubble. Break the white chocolate into chunks about the size of a finger nail and through all into the butter-sugar mix. Stir together to evenly distribute.
  4. Mill 200g of porridge oats in a spice/coffee mill to resemble ground almonds– or use 200g of a Ready-Brek like cereal. Sift this over the buttery mix with 1tsp of baking powder and the plain flour. Stir thoroughly to combine – forming a stiff dough in the process. Finally, tip in the frozen raspberries – slowly stirring them through the dough to evenly distribute. It doesn’t matter if some blend into the dough – but do try and keep some whole berries if you can to provide a juicy burst to the finished cookies.
  5. Spoon out walnut-sized balls of the dough and roll with the palms of your hands before placing on the prepared baking sheets. The cookies will spread during cooking so leave a gap between the balls. Press down of the top of each cookie ball with the back of a teaspoon before popping in the oven to bake for around 15 minutes.
  6. When the cooking time is up, remove the trays from the oven and allow to cool slightly on the side for about 5 minutes. After this time, carefully lift each cookie off the trays and place on a rack to fully cool down.
  7. Store the finished cookies in an airtight tin.

  • Category: Baking, Cookies, Biscuits
  • Cuisine: British

Keywords: Baking, Cookies, Biscuits, Treats