Pumpkin Oatmeal Cookies - Myfoodlink · Pumpkin Oatmeal Cookies your weekly specials quality and value start with Hill Street. These specials available from Wednesday May to Tuesday

hillstreetgrocer.com

Pumpkin Oatmeal Cookies

your weekly specialsquality and value start with Hill Street

These specials available from Wednesday 20 May 2020 to Tuesday 26 May 2020 only. Whilst stock lasts.Some products or varieties may not be available at all stores.

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from the deli

Australian Wombok Cabbage Whole

Wombok is also known as Chinese cabbage. Grown in China for over 6000 years, it has a sweet, mild flavour and crunchy texture.

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Wursthaus Eye Fillet Steak

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These fantastic oatcakes are made by the Duncan family near the Cairn O’Mount Mountain in Royal Deeside. As with all

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Lo Bros Organic Kombucha 330mlBe good to your body and good to your gut. Lo Bros is refreshing, small batch

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Hill Street FlowersFreshest flowers, freshest price

Tough and eye-catching, Red Leucadendron has narrow leaves, turning intense purplish-red in the cooler months. These are very long lasting as a cut flower

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Whilst stocks last. Some products or varieties may not be available at all stores. Pictures used for illustration purposes only. Sales are restricted to retail quantities only. All prices include GST where applicable. Savings are off Tasmanian SUPA IGA Metro regular prices. In some stores, some regular prices have been reduced to ensure you received the lowest competitive price. Therefore the savings shown may differ from the saving in your local store.

Take your cookie game to the next level with these soft, chewy treats. The mix can be balled and frozen before baking, allowing you to cook a smaller batch at a time.

Simply defrost and cook them as you need. They are best the day they are baked but will last up to 5 days in an

airtight container.

How long will it take?25 minutes

What’s the serving size?Makes about 18 cookies

What do I need?

How do I make it?Preheat oven to 180°C.

Whisk flour, bicarb soda, spices and salt in a large bowl. Set aside.

Cream together the butter, brown sugar, and caster sugar for 1-2 minutes until well combined. Add the egg yolk and vanilla extract and mix until fully combined. Then

mix in the pumpkin puree until well combined.

Slowly add the dry ingredients, mixing well. Finally fold through the rolled oats until just combined.

Cover the cookie dough and refrigerate for 30 minutes.

Line two baking trays with baking paper. Remove dough from fridge, scoop out a heaped tablespoon of dough and roll into a ball. Gently flatten with your hand and then place on the baking tray. Repeat with remaining dough. Leave room between

each cookie on the tray as they will spread during cooking.

Bake in separate batches for 9-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking

tray for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

Pumpkin Oatmeal Cookies

Video & photography by David Pyefinch, recipe by Sarah Joseph

Scan to Watch Our Video Guide

- 1 cup plain flour- ½ teaspoon bicarbonate of soda- ½ teaspoon nutmeg- ½ teaspoon ginger- 1 teaspoon ground cinnamon- ¼ teaspoon salt- 115 grams unsalted butter softened

- 100 grams brown sugar- 50 grams caster sugar- 1 large egg yolk- 1 teaspoon pure vanilla extract- 1/3 cup pureed pumpkin- 1 ½ cups rolled oats

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Pumpkin Oatmeal Cookies - Myfoodlink · Pumpkin Oatmeal Cookies your weekly specials quality and value start with Hill Street. These specials available from Wednesday May to Tuesday