Ok – if you’re looking for some easy end of week / weekend baking that will turn out the best chewy oat cookies you’ve ever tasted, tMatM has got you covered!
In my kitchen cupboard I have, currently, three giant bags of rolled oats. I will likely explain this to my husband as some kind of strategic multibuy deal that required me to fill an entire shelf with oats. But I will admit here the sad truth, that is three separate supermarket runs in the past fortnight where I walked down the aisle with rolled oats and thought… “do we need oats? Not on my list but… I think we need oats”
So here we are, 2 weeks later and 3kg of oats to be used up. That’s a lot of granola and granola bars, even with the best recipes at my fingertips.
So… I stumbled across this oat cookie recipe yesterday and, what a discovery! Worth bulk buying oats for.
I made a couple of changes but will include the recipe as listed – it seems like the kind of recipe that will be pretty forgiving on ingredients being swapped out / added in, so long as you keep roughly the same ratios of dry to wet.
This time I reduced the sugar by a third (virtuous), swapped out about 50g of oats for unsweetened shredded / dessicated coconut, omitted the cloves and raisins, and added a ridiculous amount of mini chocolate chips (less virtuous), because I was being egged on by my enthusiastic and pretty delightful two year old and I couldn’t bring myself to say no to her beautiful pleading eyes.
My 7 year old declared these the best biscuits ever and I’m inclined to agree with him… definitely the best chewy oat cookies I’ve ever made – just the right amount of chewiness, with the perfect hint of cinnamon. I’ve popped a batch of unbaked (but shaped) dough in the freezer and will report back on how those fare. Hopeful, as we all know that freezing unbaked cookies is the ultimate in lazy domestic smuggery.
The recipe (source: AllRecipes UK)
220g butter, softened
200g light brown soft sugar
100g caster sugar
1 teaspoon vanilla extract
200g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
250g rolled oats
150g sultanas or raisins
Preheat oven to 180 C / Gas mark 4 / 350F
In a large bowl, cream together the butter, brown sugar, caster sugar, eggs and vanilla until smooth. Combine the flour, bicarbonate of soda, cinnamon, cloves and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking trays.
Bake 10 to 12 minutes until light and golden. (10minutes was enough even in our ancient slow oven so maybe check on them after 8minutes to be on the safe side)
Best oat cookies ever! And only 2.8kg of oats to go…