Oatie Cookies

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!).

Ingredients:

  • 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.

Mix well until thoroughly combined. I use a hand mixer, but feel free to mix by hand if you really want to.

In a bowl, whisk together 2 eggs and a teaspoon of good vanilla extract, using a fork.


Add the egg/vanilla mix to the butter/sugar mix, and again mix well until thoroughly combined.

Next, mix the flour, salt and bicarbonate of soda in a bowl.

Then add the flour mix to the butter mix, and mix until completely combined.

These are the oats I used – jumbo rolled oats, mixed with a little porridge oats (not the Ready Brek kind though), oatbran and wheatgerm.

Add the oats to the mix, and combine together.  You may find that an electric whisk isn’t the best tool to use at this point, as the mix does become quite stiff – mine seemed to be ok though.

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.

If, like me, you want to bake the cookies straight away, preheat your oven to 180 degrees and roll the dough into large walnut sized balls with your hands.

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.

Flatten the balls slightly, and bake for approximately 10 minutes.  I find that I have to turn the tray round after 8 minutes, to ensure that the cookies are evenly baked.

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.

Eat when you can resist no longer!

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