I love these cookies, absolutely delicious and high in fibre thanks to the oats. They are very quick and easy to prepare. I always have a jar full of oats for my morning porridge and chances are high that the rest of ingredients will be in the fridge and cupboard too. So whenever there are no sweets in the cupboard, Max will come and say: â€˜why donâ€™t you make your oat cookies?â€™ And after just half an hour we can enjoy a sweet treat. I usually prepare more (proportions below are for 36 cookies) and keep them in a jar or any other air-tight container.
Remember â€“ you can replace cranberries and chocolate with anything else youâ€™ve got in the cupboard to create a tasty variation. Sunflower seeds and raisins work really well. You can also try other nuts and dried fruit.
Makes 36 cookies
250g unsalted butter, softened
250g golden sugar
2tsp vanilla extract
250g porridge oats
300g plain flour
1 teaspoon baking powder
100g white chocolate (chopped into small pieces)
Preheat oven to 180 C / gas mark 4.
Beat together the butter and sugar in a bowl until creamy. Add the egg and vanilla and mix until the mixture is smooth.
Add oats, flour and baking powder and mix together to make a thick paste. Add cranberries and chocolate pieces.
Place spoonfuls of the mixture on the baking sheet and flatten slightly with the back of the spoon.
Bake for about 15 minutes until the cookies are risen and golden.
Leave for 5 minutes to cool before removing from the baking sheet.