I am one of those people who does not like eating oats in the morning, oatmeal specifically. It’s just too mushy and bland for my taste. I tried adding some chocolate and bananas in it to make it taste better, but I still didn’t like it’s texture. However, I still want to eat oats since it’s been known to be packed with fiber, and it helps you feel fuller longer. So what does a dessert-loving girl do? Put oats in cookies, of course! 🍪 If you want to give it a try, the recipe I used is down below 😊 It is based on livewellbakeoften’s recipe, with some tweaks.
- 1 cup flour
- ½ tsp. cinnamon
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup butter
- 90 g brown sugar (approx. ½ cup)
- 60 g white sugar (approx ¼ cup) * Brown sugar makes cookies chewy, while white sugar makes them crisp. Adjust the ratio of sugar based on your preference. This recipe makes chewy cookies with a crisp bottom.
- 1 egg
- 1 tsp. vanilla extract
- 150 g oats (approx 1 ½ cups)
- 80 g dried cranberries (can substitute with raisins, or other dried berries)
- 40 g seeds/nuts of your choice (I used a mixture of pumpkin, sunflower, and sesame seeds)
- In a bowl, mix flour, cinnamon, baking soda, and salt.
- In another (big) bowl, use the kneading or paddle attachment of your mixer (if available) to cream the butter, brown sugar, white sugar until well-combined. Add the egg and vanilla extract and mix.
- Gradually mix in the flour mixture. Add in the oats, dried cranberries, and seeds/nuts. Mix until fully combined.
- Cover the cookie dough with cling wrap and chill in the fridge for 30 minutes.
- Pre-heat the oven at 175 ℃. Line two large baking sheets with baking/parchment paper.
- Once dough is chilled, scoop 1-1.5 tablespoons and roll into a ball. Place the ball into the baking sheet and lightly press it down with the back of a spoon.
- Bake for 12-15 minutes, or until top is set. Remove from the oven and let it rest in the baking sheet for 5 minutes. Let the cookies finish cooling in a wire rack.