Oat cookies. Find your perfect oatmeal cookie—whether soft and chewy, spiced with ginger, or studded with chips of chocolate or butterscotch. And don't forget the walnuts and raisins. Check out this step-by-step guide to making foolproof oatmeal cookies. Ina's recipe is a classic that your family will love. Cool completely in pan on wire rack.
Cool: Let cool on baking sheet for a few minutes then.
To make these cookies I combine flour and cinnamon, which give the cookie a lovely hint of warmth and spice.
Then, I cream together butter, brown sugar, and white sugar.
You can cook Oat cookies using 4 ingredients and 6 steps. Here is how you cook it.
Ingredients of Oat cookies
- It's 2 of big ripe bananas.
- You need 1 cup of quick oats.
- You need 1/3 cup of raisins.
- Prepare 2 tsp of cinnamon.
I add the flour and cinnamon mixture to the fluffy butter and sugar then. Nothing beats homemade cookies - make these easy oat biscuits for a sweet treat during the day when you need a break. They're perfect served with a cuppa. Oatmeal cookies are perfect for experimentation and we have recipes that include chocolate chips, pecans, apple, coconut and more additions.
Oat cookies step by step
- Preheat the oven to 350F / 160c.
- In a large bowl, add 2 peeled bananas and mash them..
- Add the quick oats and mix and then add the raisins and 2tsp cinnamon.
- Scoop the cookie dough onto a lined baking tray and bake for 15mins or until they are done..
- Take them out of the oven when they are done and let them cool..
- BON APPETITE!!!.
Put flour, oats, sugar, bicarb and baking powder in a bowl. Put the butter and syrup into a pan over a low heat, stirring until the butter combines with the syrup. Rolled Oat Cookies I like to keep some of this dough in the freezer at all times since it's so handy to slice, bake and serve at a moment's notice. These wholesome cookies are super with a cup of coffee - in fact, we occasionally grab a few for breakfast when we're in a hurry. Ingredients used to make Oatmeal Cookies: Unsalted butter - Make sure to bring your butter to room temperature before using, I prefer to use unsalted butter and add salt to the recipe to ensure the flavour is just right.