These biscuits are kind of a dumbed down version of the fruity oatmeal cookies we shared last year. These are not as fancy, or fruity, but what they lack in awesomeness they totally make up for in ease of baking.
These oat cookies are simple. They are quick and easy to make with no worrying about apple puree or if the kids ate all the cranberries. These are ‘throw it all in the bowl and mix’ cookies. They are great school lunch biscuits and as an added bonus, the dough also freezes well in cookie sized lumps. They are still full of cinnamon-ey goodness and they have oats in them so they must be healthy right??
Here’s the recipe…
|Easy Oat Cookies||
- 225gms softened butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup plain flour
- 1 1/2 cups self raising flour
- (or 2 1/2 cups all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda)
- 1 1/2 cups quick cook oats
- 1 cup sultanas
- 2 tsp cinnamon
- Preheat your oven to 180 degrees C (approx 350 F)
- Cream butter and sugars until light and fluffy then add the eggs and vanilla and beat well.
- Combine the flours and cinnamon, mixing well. Add these to the mix a little at a time, stirring well.
- Stir in the oats and sultanas.
- Drop large teaspoon fulls of mixture onto lined baking trays, leaving space for spreading between each one.
- Bake for 10-12 minutes or until they just start to go golden brown at the edges but the centres are still soft.
This recipe is very loosely based on a combination of my Fruity Oatmeal Cookies and these Oatmeal Cinnamon Butterscotch Cookies from A Spicy Perspective.
Sometimes you just have to go with simple and good over fiddly and perfect… Can you relate?