Oaty Cookies with yoghurt and pumpkin seeds

Oaty cookies

My 5 year old would live on yoghurt alone given half the chance.
She is a Big Fan.
When we were recently sent a box of yoghurty goodness from organic people Rachel’s her eyes fair lit up and I could hear her brain plotting ways to stash the lot for her own personal consumption.

But what what to do with yoghurt that’s a bit different?
Make biscuits, obviously.
Granola biscuits to be precise. Easy to make, easy to eat, squidgy in the middle scrumdidilyumptious biscuits.
This is a recipe Rachel’s sent me for Yogurt Oaty Cookies, but I fiddled about with it and thrown in a few extras.

INGREDIENTS
110g light soft brown sugar
100g caster sugar
80g unsalted butter/margarine
80g low fat natural bio live yogurt
splash of vanilla extract
180g plain flour
½ tsp bicarbonate of soda
130g oats
Handful each of raisins, sunflower seeds, pumpkin seeds

METHOD
1. Pre-heat the oven to 195°c/gas mark 5. Line or grease two baking sheets.

2. In a mixing bowl or food processor cream together the sugars and fats until light and fluffy.

3. Stir in the yogurt and vanilla extract then add the flour and bicarb and mix until all the flour is incorporated.

4. Add the oats. Mix.

5. Add the raisins and seeds. Mix

6. Drop tablespoons of the mixture onto the sheet and bake for 8-10 minutes until golden brown on the edges (don’t make the mistake I did and drop too much mixture on or your cookies will be like plates and bend in half when you try to pick one up).

7. Leave to cool slightly before removing onto a wire cooling rack and scoffing.
(You can also add chocolate chips for extra nominess!)

This entry was posted in Food, Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge