Basic Oatmeal Cookie Recipe….

OK, first things first. Just because this post is called ‘basic oatmeal cookie recipe does not mean that the recipe is plain or boring in any way. I call it my basic recipe because it’s so simple that even I can make it and can easily be made more with the addition of a handful or two of raisins or chocolate chips.

I know these oatmeal cookies don’t look too pretty but I promise you that they taste amazing with just the right balance between crunchy and chewy. The cinammon that I add (the amount of which seems to increase every time I make these) gives them a lovely warmth and whilst I know I could never say they were healthy, the amount of fibre that the oats brings to the party does make them a (slightly) healthier alternative to normal cookies.

I usually cook the full batch of these as in the recipe below on the same day I make the dough but I think next time, I’m going to freeze half of the dough to cook another time as it freezes really well and would last for a good six months in the freezer (google tells me nine to twelve but I’m cautious 😂 ).

If you do want to freeze them then I’m sure you can just wrap the dough up and pop it into the freezer but with these cookies, I tend to portion it out into little balls of cookie dough the same as if I was cooking them there and then. I’ll then pop them into the freezer on a baking tray and bag my cookie balls once they’re frozen.

I just find that when I defrost this dough, it’s harder to portion up as it seems soggier which doesn’t impact the cookie once it’s cooked in any way but it does make life easier if it’s pre portioned when I get it out. 

I cook them from frozen and just add an extra minute or two to the cooking time and they taste exactly as if I’ve just made them fresh that day!

Basic Oatmeal Cookie Recipe....

Yield: 28

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

These soft chewy oaty cookies are going to be your new favourite biscuit! Guaranteed!

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Ingredients

• 225g butter
• 200g white sugar
• 200g brown sugar
• 2 large eggs
• 125g plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2tsp cinammon
• 250g oats

Instructions

1. Preheat the oven to 180c and line a baking tray with greaseproof paper.
2. Cream together the butter and the sugars.
3. Add in the eggs and give it a good mix.
4. Fold in the salt, baking soda, cinnamon and flour and mix it all together.
5. Next up, stir in the oats bit by bit - this is going to take some strength.
6. At this point, I should say to chill the mix for at least half an hour in the fridge but honestly, I never do that with this as it's already very firm. I've never seen a cookie recipe that doesn't call for a chilled mixture which I think is to do with the fact it will spread less in the oven but I've never had an issue.
7. I use a melon baller to make my blobs of cookie dough so they're not too big and they're all pretty consistent. They need to be around 2 inches apart to take into account any spreading so I put no more than 8 on a baking tray at once.
8. Bake each batch for 8-10 minutes. The outside edges will be going a golden brown and the middle will look slightly undercooked.
9. Leave to cool on a baking rack while you cook the rest of your batches.
10. Enjoy!

Honestly, don’t judge a book by it’s cover – this basic oatmeal cookie recipe is going to become one of your staple recipes! In fact, you might even choose to hand it down to your children and your grandchildren – you can call it ‘Grandma’s cookies’ and I won’t even tell them that you got it from here. 😂

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