Hey there! Welcome to my virtual home and another written recipe ^.^ Today, it’s a cookie recipe! This is my all-time favourite oatmeal cookie recipe and I jazzed it up using caramelized plums. This is my modern take on oatmeal raisin cookies. If you’re not a fan of raisins (like me, tehe) you’ll enjoy making these. The best thing about these cookies is that you can make them ahead of time and store them in the freezer for as long as a month (storage details mentioned below under ‘Tips & Tricks‘). The recipe takes hardly 10 minutes to put together and even less to bake. Let’s get to work!
Recipe Difficulty Level: Basic Serving: 10 medium-sized cookies Prep Time: 10 mins Bake Time: 10 mins
For Caramelized Plums:
Fresh Hard Plums (آلو بخارے) 3 large Sugar (چینی) 1 tablespoon Butter (مکھن) 1 tablespoon Corn Syrup (کارن سیرپ) 1 tablespoon
All Purpose Flour (میدہ) 85 grams or 3/4 cup Rolled Oats (کٹی ہوئی جو) 100 grams or 1 cup Butter (مکھن) 40 grams or 1/4 cup Brown Sugar (شکر) 90 grams or 1/2 cup White Sugar (چینی) 10 grams 2 teaspoons Salt (نمک) a pinch Baking Soda (بیکنگ سوڈا) 1/4 teaspoon Egg (انڈہ) 1 whole Bitter-Sweet Chocolate Chunks (چاکلیٹ) as required Vanilla Essence (ونیلا ایسینس) (optional) 1/4 teaspoon
For 1 tablespoon Corn Syrup: Add 1/2 teaspoon of lemon juice. It prevents the sugar from crystallizing.
Mixing Bowls Mixing Spoons Cooking Pan Measuring Scale or Cups Hand Whisk Kitchen Knife Baking Tray Baking Paper or Parchment Paper Cooking Paper Kitchen Stove Kitchen Oven
In a mixing bowl, add together room temperature butter, brown sugar and white sugar. Cream them together until incorporated.
Crack an egg and whisk it in as well. If you want you can add vanilla essence to flavour the cookies.
Once the wet ingredients are fully combined, add sifted all purpose flour and baking soda. Toss the rolled oats in and sprinkle a pinch of salt. Fold the dry ingredients with the wet.
Then, add chopped chunks of whichever chocolate you like. I added bitter-sweet chocolate. Fold them in as well and you should end up with a thick cookie dough batter.
Cover the batter with a cling film and refrigerate it for a minimum of 1 hour. If you want, you can refrigerate it overnight as well.
Meanwhile, prepare caramelized plums by melting butter and sugar in a pan over medium-high heat. Add corn syrup so the sugar does not crystallize.
When the sugar melts and bubbles, add sliced plums (skin side up). Swirl the pan around and flip them after a few seconds to coat them evenly.
When the plums soften and release their juices, turn the flame off. set aside to cool down.
After an hour, take the batter out and using an ice-cream scoop (even your hands), scoop 6 to 7 medium sized dough balls on a baking tray lined with a parchment paper.
Place the caramelized plum on top of each ball but make sure not to get too much of the plum caramel syrup. We'll use it later.
Refrigerate the dough balls for 10 minutes and pre-heat your oven at 180 °C.
After 10 minutes, take the tray out and whack it in the oven at 180 °C for 8 minutes.
When the cookies are almost done, brush the top with the syrup and bake for another 3-5 minutes until the cookies are golden.
Take them out and cool them on a wire rack. Serve with tea or as a snack!💫
Tips and Tricks:
To caramelize fresh plums, make sure to use fresh and hard plums that can hold structure and not become mushy within seconds.
Use rolled oats instead of instant or quick oats since they help to provide the crispiness of the cookies. Instant oats cook down quickly and have a chewy texture.
Make sure to refrigerate cookie dough long enough before baking it to achieve better results and chunkier cookies. You can prepare cookie dough balls and keep them in a tight container inside the freezer for about a month and fix yourself some cookies whenever you want.
You can watch the video demonstration of this recipe by clicking on the following link ❤