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!
Liz x
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
- 50g raisins
Method
- 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.
