I seem to be using oats in a lot of my baking of late, I don’t know whether it’s because oats remind me of winter food but it shall be interesting to see how long it lasts! There’s something about oats in cookies that makes them feel healthier and more filling, and with the addition of fruit and nuts you could almost eat these for breakfast!
These are super easy to make, but do benefit from some time to chill the dough in the fridge, so the overall prep-time is a little longer than for most cookies (although it’s not exactly hands on time!). This recipe is slightly adapted from one I found on Smitten Kitchen and I really like how they are crispy around the edges but nice and chewy in the middle. My kinda cookie!
- 1/2 cup butter
- 2/3 cup brown sugar
- 1 egg
- 1/2 tsp vanilla essence
- 3/4 cup flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- pinch salt
- 1 1/2 cups rolled oats
- 3/4 cup raisins
- 1/4 cup dried cranberries
- 1/2 cup walnuts
- Preheat oven to 175 C
- Beat the butter and sugar in a large bowl with electric beaters until smooth and lightened in colour
- Add the egg and vanilla and beat to combine
- Sift in the flour and baking soda, and add the cinnamon and salt. Fold to combine
- Add the oats, raising, cranberries and roughly chopped walnuts. Fold to combine, then place in the fridge to chill for approximately 20 minutes
- Line baking trays and spoon out mixture, leaving space between them as they will spread slightly. Bake for 10-12 minutes, until the edges are golden and the middle is still undercooked
- Leave to cool in the tray for 5 minutes, then finish cooling on a wire rack
I love having visible chunks of goodness in my cookies and the added crunch factor doesn’t go astray either! The perfect cookie for any time of the day!
What’s your favourite way to use oats?