Oatmeal Cookies

4.50 avg. rating (90% score) - 2 votes

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. 😀

Ingredients

  • 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
  • Plain or vanilla yoghurt, or milk* ¼ cup 65 ml
  • Egg, beaten 1

* Yoghurt will give you a softer, chewier cookie. I personally prefer this, but if I don’t have any lying around, the cookies are just as tasty with milk.

I make these pretty often, so to have them be a little different I sometimes add 5 ml / 1 tsp of cinnamon and 3 ml / ½ tsp of ginger to a batch. It adds a nice little kick to the cookies.

 

You can also try this recipe with 250 ml / 1 cup of dark chocolate chips for another variation.

Directions

  1. Preheat oven to 375°F / 190°C.
  2. In a large bowl, combine the flour, oatmeal, baking powder and salt.
  3. In a separate bowl, cream together the butter and sugar gradually.
  4. Add the egg and yoghurt or milk to the sugar mixture.
  5. Add the sugar mixture to the dry mixture and stir until well combined.
  6. 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.

  7. 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.

  8. 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.

4.50 avg. rating (90% score) - 2 votes

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