Addictive oat cookies from Fort Negen: how to bake them yourself
Some recipes are so enticing that you know the moment you smell the dough that they’re going to be dangerously delicious. Fort Negen’s oat cookie is one of those recipes, created by Maarten Langeslag, founder of the beloved bakery in 2021. With years of experience in wood-fired bakeries in Australia, France, Italy and the Benelux, as well as at restaurant De Kas, Maarten knows everything about fermentation, flavours and textures. In his new cookbook, he shares more than 150 recipes and variations for the first time, from bread and croissants to cruffins, sandwiches and patisserie.
Must-try cookie
We’re taking you through one of the book’s stars: oat cookies with walnut and apple, a recipe that is literally addictive. Crisp edges, a soft centre… Yummm! Whether you’re a beginner or a seasoned home baker, these oat cookies from Fort Negen are an absolute must-try. They’re easy to make, endlessly adaptable and guaranteed to steal the show at breakfast, brunch or as a snack.
The recipe makes 10 cookies. Preparation: 30 minutes, resting: 1 night, baking: 25 minutes.
How to make the oat cookies: step by step
- Slowly mix the butter, granulated sugar, brown sugar, cinnamon and salt in the bowl of a stand mixer fitted with the paddle attachment, then beat on high speed until the mixture is light and creamy, about 5 minutes.
- Add the eggs and beat until the egg is fully incorporated.
- Add the wheat flour, baking soda, walnuts and rolled oats and mix for 1 minute on low speed, until you have a firm dough.
- Then add the raisins, cranberries and diced apple and mix for another minute, until everything is evenly distributed. Don’t mix for too long.
- Dip an ice cream scoop in warm water and use it to scoop 10 evenly sized balls from the dough.
- Divide the dough balls between 2 baking sheets lined with parchment paper, making sure they have enough room to spread.
- Cover with cling film and leave to rest in the refrigerator for 12 hours.
- Preheat the oven to 165 °C.
- Bake the cookies in the oven for 25 minutes, or until the edges are golden brown and crisp. The cookies will firm up further as they cool.
- Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack. Leave the cookies to cool completely.
Tips for the ultimate oat cookie
Extra flavour: briefly toast the rolled oats in a dry frying pan.
Nut swap: replace the walnuts with pecans or hazelnuts.
Fruit variations: dried figs or apricots work perfectly as an alternative to cranberries and raisins.
Serve warm: straight from the oven, with a cup of coffee, it’s simply magical.
From the Fort Negen cookbook
Fort Negen is the Amsterdam bakery everyone goes wild for. Oh, those croissants, oh, that kerststol! What makes Fort Negen unique is not just the flavour, but the technique. In his cookbook, Maarten Langeslag teaches you not only recipes, but also how ingredients and processes work: fermentation, grain, and the chemistry of bread and patisserie.
Title: Fort Negen
Author: Maarten Langeslag
Price: €34.99
Publisher: Zwartjes & Labović
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