Sunday, March 31, 2013

Jammy Oatcakes with Chocolate

Confession:  I kind of got into a groove with these Jammy Oatcakes.   

They're fast.  They're easy. They're fun. They don't involve snow.

Plus, we kept thinking of new combinations. And we had to try every single one of them.  

And they were sooooo good. 

Especially these cherry almond ones.   And then we put some chocolate chips in them and the angels sang and all was right with the world, even with the snow. 

Cherry Almond Chocolate Chip Jammy Oatcakes
  • 3 cups oatmeal
  • 1/2 cup flour
  • 1 tsp salt
  • 1 cup finely chopped almonds
  • Handful of dried cherries [optional]
  • 1/2 cup butter
  • 1/2 cup cherry jam
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 cup mini chocolate chips
Heat the oven to 350.

Melt the butter, jam, milk and vanilla in the microwave until soft.   I heated it for 1 minute in our microwave and it worked fine.   The butter was soft, but not completely melted.  That's fine.

Mix the oats, flour, salt, cherries and almonds in a mixer while the wet stuff is warming.  Don't add the chocolate chips yet.  Then add the wet stuff and mix it all together thoroughly.

Once everything has been mixed up, make sure it's not too warm.  You don't want to melt the chocolate chips when you're mixing them in the dough.   When the dough is cool enough, mix the chocolate chips in quickly.

Use an ice cream scoop to measure the cakes.   Pack the scoop hard and then pop them out onto a cookie sheet. [You don't have to grease the cookie sheet].   Flatten the cakes a bit with a fork.  Mine were 2 " rounds after I flattened them a bit.

Bake for 15 minutes if you want to eat them hot.  [They hold together better for eating warm and they are fabulous for breakfast!]

Bake for 10 minutes if you want to let them cool and eat them later.  [They'll finish drying as they cool].

Makes 20 cakes, 2" rounds.

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