I've yet to meet a child that doesn't like a cookie or two, actually saying that I'm yet to meet an adult who doesn't like a cookie or two! These Oat and Date Cookies are lovely just out of the oven, or if they last that long, they still taste great after a week of being kept in a tin.
6oz Demerara Sugar (for the crunch)
1 Large Carrot (Washed topped and tailed but not peeled)
5oz Plain Flour
1 Teaspoon Baking Powder
4oz Chocolate Chips (I used Milk)
Turn the oven on to Gas Mark 5 to warm up. Line a tray with baking paper and put to one side.
Cream together the butter and the sugar.
Cut the carrot into large chunks and then add the Dates and then the carrot to the Blender. Using the Blender on the Chopping function (show by a diagram of a Mezzaluna) run until the pieces resemble a grated paste.
Add the Date and Carrot mixture to the Creamed Sugar and Butter and mix well.
Add the Egg, Plain Flour, Baking Powder and Oats to the mixture and again mix well.
Sprinkle in the Chocolate Chips and mix to distribute them about the mixture.
Using a Tablespoon, drop spoonfuls of the mixture on to the lined baking tray before placing in the oven for around fifteen minutes (depends on how big the biscuits are, how crunchy you want them to be and how good your oven is!).
Place on a wire tray to cool before storing for up to a week in an airtight container. The cooked cookies can also be frozen.
We were sent a Bodum Bistro Blender to review.
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