In my family these are known as Santa’s cookies because there the ones we’d make and leave out on Christmas Eve. They’re healthy and tasty all year round though. I especially like having these for breakfast. 😀
- Flour 1½ cups 375 ml
- Quick-cooking oats 1½ cups 375 ml
- Baking powder 1 tsp 5 ml
- Salt ¼ tsp 1 ml
- Butter, at room temperature ¹⁄3 cup 75 g
- Brown sugar 1 cup 250 ml
- Milk ¼ cup 65 ml
- Egg, beaten 1
I make these pretty often, so to have them be a little different I sometimes add a bit of cinnamon, ginger and nutmeg to a batch. It adds a nice little kick to the cookies. Any of these alone or in combination would be good too. Just be careful with the nutmeg, it’s pretty strong. 😉
You can also try adding 250 ml / 1 cup of chocolate chips for another variation.
- Preheat oven to 375°F / 190°C.
- In a large bowl, combine the flour, oatmeal, baking powder and salt.
- In a separate bowl, cream together the butter and sugar gradually.
- Add the egg and milk to the sugar mixture.
- Add the sugar mixture to the dry mixture and stir until well combined.
- Drop teaspoonfuls of dough onto an ungreased baking sheet. They should be about 1½” / 4 cm apart.
You can also make these as cut-out cookies. Before doing that you’ll have to add a bit more flour and oatmeal so they’re not as sticky, and refrigerate the dough for about an hour. Roll the dough out to about ½” / 12 mm thickness before cutting.
- Bake for 8-12 minutes or until the edges just start to darken.
You might worry about the cookies being a little soft and maybe parts still being raw – don’t. At that temperature, you’re killing any bacteria and there’s nothing to worry about. The key to good cookies is that they give a little when you touch them. They’ll harden as they cool.
- Let cool for a minute or two and before removing them from the baking sheet.
Makes 24-30 cookies that are great as a quick breakfast or nice as a simple dessert. These go great with vanilla ice cream or yogurt.