One of our favourite cookies is a simple Oatie Cookie. Similar in flavour to a Hobnob biscuit, but softer, and so much more satisfying to eat, knowing that you have baked it yourself.
This recipe can also be adapted to include chopped nuts, raisins, or chocolate chips (another favourite!).
- 250g Softened Unsalted Butter
- 200g of Caster Sugar (I use Golden Caster)
- 230g of Light Brown Soft Sugar
- 2 Eggs
- 1tsp Good Vanilla Extract
- 300g of Plain Flour
- 1tsp Salt
- 1tsp Bicarbonate of Soda
- 200g Jumbo Rolled Oats
- 100g Porridge Oats (not the Ready Brek kind)
- 35g Oatbran
- 35g Wheatgerm
Put the butter and sugars in a large bowl.
Peter likes helping when I bake, but I do have to keep my eye on him, as he likes trying stuff!
At this point, you can make the dough into 2 long sausages, wrapped in greaseproof paper, and refrigerate or freeze the dough to use at a later date. The dough should keep in the freezer for about a month, and in the fridge for a few days. In this house, however, cookies don’t last that long, so I tend to make up a whole batch at a time and store them in an airtight container.
Place the balls of cookie dough about 2 inches apart on a baking sheet lined with greaseproof paper. The cookies will spread a bit during baking.
The cookies should still be very soft when you remove them from the oven, so let them cool for a few minutes, before transferring them to a cooling rack.