As I wait, or during lull times, I like to nibble on little treats. Mostly I prefer savory biscuits but sweet treats are always welcome.
Oatmeal, Dried fruits and Toasted Peanuts Cookies
(Makes about 24 cookies Prep time about 30 minutes Baking Time 8-10 minutes)
½ cup unsalted butter, softened
¾ cup white sugar
¼ cup brown sugar, packed
1 large egg
½ tsp vanilla extract
¾ cup all-purpose flour
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
1 ½ cups quick cooking oatmeal
½ cup dried fruits (I used a combination of melon, papaya, pineapple)
½ cup pan toasted peanuts
Based on a recipe by Roshan Santani
Procedure: Toasting the peanuts
1. Toast peanuts. Heat a non-stick pan over medium heat. Slowly place 1 cup of raw peanuts, skin on, and toast for about 3-5 minutes or until black spots start to appear. Turn off heat.
2. Lay a dry towel flat on a table. Place the toasted peanuts on the towel, wrap the towel over them then gently rub the skin off. To separate the skin and nuts, use a hair blower to easily send the skin flying.
Procedure: Baking the cookies
1. Pre-heat oven to 375°F. In a large mixing bowl, beat butter, sugar and brown sugar until light and fluffy. Add egg and vanilla. Beat well.
2. Combine flour, baking soda, salt and cinnamon in a medium bowl. Add flour mixture at a slow speed. Stir in oatmeal, dried fruits and toasted nuts.
3. Drop dough by heaping teaspoonful onto ungreased cookie sheets. Bake for 8-10 minutes, until edges are lightly browned. Cool on cookie sheets for 5 minutes then transfer to cooling racks.
