Oatmeal cookies make the house smell amazing (cinnamon, vanilla and oats, what a dreamy combo) and the kids adore them after school with a glass of oat milk. Ok, so they are not the healthiest snack, but the oats do make them slightly more wholesome than a regular chocolate chip cookie. We keep them vegan with our Naturli butter blocks and oat milk, but of course you can use your favourite butter (or even an odourless coconut oil at a pinch) and milk. These are a little crisp around the edges and perfectly chewy in the middle. Enjoy!
Ingredients (make 12 large or 16 medium cookies)
150g butter, cubed and at room temperature
150g soft brown sugar
100g plain flour
pinch of salt
1 tsp cinnamon
1 tsp vanilla
1/2 tsp baking soda
2 tbsp milk
200g porridge oats
Turn your oven on to 180C and find some large baking sheets – line with baking parchment.
In a large mixing bowl, cream together the butter and sugar with an electric whisk (or give your arm a workout and use a wooden spoon) – it should get light and fluffy.
Then add the milk, vanilla, cinnamon, salt and baking powder and mix well. Stir through the flour until it forms a rough, sticky dough, careful not to over-mix the flour. Lastly, stir in the oats and raisins.
Use an ice-cream scoop or wet hands to form even balls. Space out on a lined baking sheet and bake for 10 minutes or until the balls have spread into cookies and are just taking on some colour around the edges. Leave the cookies to cool and set on the trays before moving as they will still be very soft at this stage.
Store in an airtight container and enjoy within a week.
These are indulgent. That classic soft-in-the-middle, chewy-round-the-edges, outrageously decadent and incredibly moreish cookie that you just have to have sometimes! Perfect still warm with an ice cold glass oforganic oat milk. Make them classic with chocolate chunks or play around with the flavours. I love switching out the chocolate for spicy slivers of stem ginger. My kids favourite version is white chocolate and raspberry (freeze dried raspberries work best for this although little swirls of raspberry jam don’t go amiss). I sometimes get the Rude Health Strawberry and raspberry granola when I’m not making my own, and stir through some of that for some added crunch and flavour. My husband can’t resist adding a big scoop of peanut butter to the dough when he makes this recipe. Peanut butter and chocolate might just be an unbeatable combination.
What’s your favourite flavour of cookie? Have you made this recipe? Leave a comment below.
Gently fold in the chocolate and milk. I like to keep it dairy free so use a dark chocolate and oat milk. The mixture should come together into a perfect cookie dough. Preheat the oven to 175C.
Scoop and bake:
Scoop out 12 equal lumps of dough onto two lined baking sheets. We sell a brilliant compostable baking paper (or invest in some reusable baking sheets). Ensure each lump of dough has enough space to spread out. Then bake in a hot oven for just 8 minutes or until the cookies have spread out and are just starting to colour around the edges.
Allow them to cool slightly before moving them onto a plate or cooling rack to cool completely. If you try to move them too early they will be too soft and are likely to break. Once they are completely cool you can store them in an airtight container for up to 5 days…as if they will last that long!
If you don’t want to cook all twelve cookies at once, you can refrigerate the dough in one big lump. Or better yet, divide it up and freeze it on a tray. Once the lumps of dough are frozen solid you can tip them into a box or bag in the freezer and take them out a few at a time whenever you have the urge for a freshly baked cookie. Bake them from frozen and just add a couple of minutes to the baking time.