Sometimes you just want something simple and basic like oatmeal cookies. I love the ones they sell at Pret-a-manger as they are closer to homebaked ones. I have tried quite a few different versions including the healthier ones using just oats, egg and banana. But sometimes you need that butter and flour to make some real cookies to satisfy the cookies cravings.
These oatmeal cookies are quite versatile. If you don’t like chocolate chip you can replace them with raisins, craisins or skip them totally. If you don’t like walnuts you can also skip them. You can even make the dough a day ahead and bake them the next day.
The cookies can be stored in an airtight container for 3 days (maybe longer but haven’t tried).
I used rolled oats as opposed to the instant oats because that’s what I normally have in my pantry. I also think it gives it a better texture – more chewy.
Here’s the receipe for 24 cookies:
- 225 grams unsalted butter (softened)
- 150 grams dark brown sugar
- 40 grams of granulated sugar
- 2 large eggs (at room temperature)
- 1 tablespoon vanilla extract
- 1 tablespoon maple syrup or honey (optional)
- 200 grams all purpose flower
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 230 grams rolled oats
- 1/2 cup of dark chocolate chips (optional)
- 1 cup chopped walnuts (optional)
1. Combine flour, baking soda, salt and cinnamon. Set aside.
2. Place the butter in a big bowl or in the standing mixer and add the sugars to the butter. Beat at medium speed until fluffy and creamy.
3. Add the eggs one at a time to the butter and beat at high speed. Add the vanilla and maple syrup and continue to beat until well incorporated.
4. Add the flour mixture to the wet ingredients and beat at low speed until well incorporated.
5. Add rolled oats to the batter and beat at low speed until well incorporated.
6. Add chocolate chips and walnuts to the batter and use a spatula to mix them into the batter.
7. Cover the batter with cling wrap and refrigerate for at least 1.5 hours.
9. Preheat oven at 180C at least 20 minutes before you bake your cookies.
10. Scoop balls of cookie dough (I used an ice cream scooper) onto a baking sheet and bake for 12-14minutes. Leave on baking sheet for 5minutes then cool cookies on a cookie rack. Enjoy and make extra for sharing!