Fall in love with my Oatmeal Sorrel Cookies this Christmas! Cozy up in your favourite Christmas sweater with a glass of spiced milk and these soft and chewy cookies.
It was super rainy over the weekend so of course our Mandeville temperature dropped to a ‘low’ 64°F which for me is the perfect excuse to throw on a chunky sweater and curl up with the family; in that moment it dawned on me, Christmas is here!! So I decided to make some Christmasy cookies with our most beloved Christmas ingredient here on the island; sorrel.
So if you’re from North America and parts of Europe, you’ll probably think I’m talking about that herb you use in salads but our sorrel is nothing like that. It’s actually a fruit-like flower that some people might refer to as hibiscus. We use it primarily to make a boozy drink around the holiday season which every one is permitted to gulp down, including kids! Kinda crazy, I know but usually a batch without alcohol is made for the kids and those who don’t drink.
Recently I discovered these dried, candied sorrel at the supermarket (you can also find them on Amazon) which I snack on or add to salads; this weekend they were added to my cookies!
So to make these, its quite simple and perfect to make with your kids, nieces and nephews, grandchildren and the list goes on. I went all out on these and didn’t skim on the things that make cookies really… amazing. I added organic cane sugar, flour, oats, cinnamon, butter and of course salt and baking soda.
First step, whisk the sugar and butter together.
Second step, add the flour mixture.
Third step, add the oats and sorrel.
Fourth step, refrigerate if your kitchen is warm, don’t if it’s cool.
Fifth step, bake.
Easy, right! Before I add them to the oven, I add a sprinkle of oats on top for texture and crunch. You have to use whole, old fashioned oats, it just won’t be the same with the processed stuff. I pull these out of the oven when they are golden brown and the middle is still soft. You wanna let them cool before you remove them from the pan, although you don’t have to wait ’till they cool completely, just enough so you can touch them. I continue cooling mine on a cooling rack.
When they cool I grab a glass of milk that I add nutmeg to and chow down. My mom likes to have her cookies warm and it’s pretty good with the cold milk, definitely something to try.
If you make these cookies, leave a comment and let me know how you liked it!
Oatmeal Sorrel Cookies
These are the perfect Christmas time cookies and a great alternative to the well-known gingerbread cookies and sugar cookies; get the kids to help out on this one!
1/2 cup organic cane sugar
1/2 cup butter (organic and unsalted), softened
3/4 cup flour, plus 2 tablespoons
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon milk or almond milk
1 teaspoon vanilla extract
1/2 cup dried candied sorrel
1/2 cup whole, old fashioned oats (plus extra)
- Preheat your oven to 350°F.
- Using a mixer or whisk, cream the sugar and butter together until smooth and fluffy.
- In a separate bowl, sift the dried ingredients, the flour, cinnamon, baking soda and salt.
- Add gradually to the creamed butter mixture and mix just enough to combine.
- Add the milk and vanilla extract and whisk in.
- Add the sorrel and oats and switching to a rubber spatula, mix the sorrel and oats in to form a smooth, soft dough.
- Cover with plastic wrap and refrigerate for 15 minutes if you are in a hot environment, you can skip this step if your kitchen is cool.
- Remove from the refrigerator and roll into balls and place them on a butter or parchment lined cookie sheet.
- Press down the ball slightly and sprinkle extra oats on top.
- Bake for 7-10 minutes or until the edges are golden brown and the middle is still soft.
- Remove from the oven and allow to cool for 5 minutes before transporting the cookies to a cooling rack.
- Enjoy with a glass of milk!