Oatmeal cookies are a yummy lunchbox option for morning tea time. They use rolled oats and oatmeal, which is shredded oat grains. If you can't find oatmeal, you can replace with a greater quantity of rolled oats. We are all about ease here! Have them as they are, or add a little strawberry jam to these soft and chewy cookies and turn them into a jam sandwich! You can also spice them up a little by adding a handful of raisins or dried cranberries.
Recipe Tester Feedback: "These cookies were delicious! Similar to ANZAC biscuits, without being too sweet. I love the flexibility of the recipe in the fact that you can use extra rolled oats if you can't find oatmeal and you can add extra things to them, like raisins or cranberries. I didn't have either so I added a handful of choc chips! They received the stamp of approval from my kids." - Sharree
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 20 minutes
Cooking Time 12-15 minutes
Makes 12-15 cookies
Can be frozen
- butter - 110g
- sugar - 70g
- vanilla - 1/2 tsp, extract
- honey - 100g
- oats - 120g, rolled
- plain flour - 80g
- oatmeal - 40g
- salt - pinch
- baking powder - 1/2 tsp
- Preheat the oven to 180C and line the baking trays with baking paper.
- Place the butter (110g) in the bowl. Program 4 minutes / 60C / Speed 1.
- Add the sugar (70g), vanilla (1/2 tsp) and honey (100g) to the bowl. Mix Speed 3 / 10 seconds.
- Add the rolled oats (120g), plain flour (80g), oatmeal (40g), salt (pinch) and baking powder (1/2 tsp) to the bowl. Mix Speed 4 / 10 seconds.
- Spoon heaped teaspoons of the mixture on the trays leaving at least 4 cm of space in between each cookie.
- Bake for 12-15 minutes then leave to cool.