Step-by-Step Cakes by DK Publishing

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Cookie variations

Pistachio and Cranberry Oat Cookies

The jewel colors of the pistachios and cranberries gleam out from these

slightly more grown up versions of the classic fruit and nut cookies.

Method

1 Preheat the oven to 375°F (190°C). Place

the pistachios on a baking sheet and toast

them in the oven for 5 minutes, then

remove and coarsely chop.

2 Combine the butter and sugar in a bowl

and cream with an electric hand mixer

until smooth. Add the egg, vanilla extract,

and honey and beat well until smooth.

Ingredients

1 cup (4oz) pistachio nuts

7 tbsp unsalted butter, softened

11 ⁄ 4 cups light brown sugar

1 large egg

1 tsp pure vanilla extract

1 tbsp honey

(^3) ⁄ 4 cup all-purpose flour, sifted
(^1) ⁄ 2 tsp baking soda
11 ⁄ 2 cups oats
(^1) ⁄ 4 tsp of salt
(^3) ⁄ 4 cup (4oz) dried cranberries, chopped
2–3 tbsp milk, if needed
MAKES
24
20
MINS
10–15
MINS
UP TO 8
WEEKS
Apple and
Cinnamon
Oat Cookies
Adding grated apple to the dough
makes these cookies soft and chewy.
Ingredients
7 tbsp unsalted butter, softened
11 ⁄ 4 cups light brown sugar
1 large egg
1 tsp pure vanilla extract
1 tbsp honey
(^3) ⁄ 4 cup all-purposed flour, sifted
(^1) ⁄ 2 tsp baking powder
11 ⁄ 2 cups oats
2 tsp cinnamon
(^1) ⁄ 4 tsp of salt
2 apples, peeled, cored, and coarsely grated
a little milk, if needed
Method
1 Preheat the oven to 375°F (190°C).
Combine the butter and sugar in a bowl
and cream together with an electric
hand mixer until smooth. Add the egg,
vanilla extract, and honey, and beat
well until smooth.
2 Stir the flour, baking soda, oats,
cinnamon, and salt into the creamed
mixture to combine. Mix in the apple.
If the mixture seems a bit too stiff, add
a little milk. Take walnut-sized pieces of
dough and roll them into a ball between
your palms.
3 Flatten them slightly and place on
2 or 3 non-stick baking sheets, leaving
space for the cookies to spread. Bake
for 10–15 minutes until golden brown.
Leave on the sheets for a couple of minutes
before transferring them to a wire rack
to cool completely.
STORE The cookies will keep in an airtight
container for 5 days.
MAKES
24
20
MINS
10–15
MINS
UP TO 8
WEEKS

BAKER’S TIP

Once you have mastered the recipe for

oatmeal cookies, try experimenting with

different combinations of fresh or dried fruit

and nuts, or adding seeds such as sunflower

seeds and pumpkin seeds into the mix.

3 Stir in the flour, baking soda, oats, and

salt to combine. Add the chopped nuts and

cranberries, mixing them into the cookie

dough with your hands, if necessary. If the

mixture is too stiff, add a little milk.

4 Take walnut-sized pieces and roll them

into a ball between your palms. Flatten

them slightly and place on 2 or 3 non-stick

baking sheets, leaving space for the

cookies to spread. Bake for 10–15 minutes

until golden brown (you may need to do

this in batches). Leave on the sheets for

a couple of minutes before transferring

to a wire rack to cool completely.

STORE The cookies will keep in an airtight

container for 5 days.