I have a love-hate relationship with oat/oatmeal. On the one hand, it makes lovely granola, cookies and snack bars. But as oatmeal porridge, eeeew! The worst. It’s bland and has baby-food consistency. Gross. But then again oats are a power food, perfect body fuel. See the dilemma?
This post is one for, and not against oats. Allow me to introduce you to the best oat cookie recipe ever! It is NOT my own, I adapted it from the Chic Life blog but modified it slightly.
PS: I’m sorry I don’t remember how many cookies came out of this one.
- 1¼ cup traditional cooking oats
- ¾ cup all-purpose flour (you could add in oat bran for extra fibre)
- ¼ teaspoon tablesalt
- ¼ teaspoon baking soda
- ½ cup (1 stick) butter, melted and cooled slightly
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1 teaspoon caramel essence
- ½ cup raisins
- Preheat oven to 150 degrees C. Prepare three baking sheets with parchment paper. (I used aluminium foil and it turned out fine.)
- In a large bowl, add oats, flour, salt, and baking soda. Whisk to evenly combine.
- In a medium bowl mix butter, brown sugar, and granulated sugar. Make sure butter mixture isn’t too hot so it doesn’t cook the egg when add it, and add the egg and caramel and vanilla essence. Whisk to evenly combine. (Feel free to use your hands to mix evenly, I certainly did!)
- Pour wet mixture into dry mixture and gently mix with a large spatula. Fold in raisins
- Using a large tablespoon, scoop dough and roll it into little balls in your hand. Evenly distribute on baking sheets, leaving about 3 inches of space in between each ball of dough. Press down with a fork to flatten.
- Bake 10-12 minutes, until edges are slightly brown. Remove from oven and let cool to room temperature.
I’ve made these cookies three times so far and they are always a winner.
Thanks for reading.
Love and Love.