Oatmeal cookies are irresistible goodness, to the young and old alike. The vanishing contents of the cookie jar, are testimony to that.
Sugar, oats, flour and a modest amount of leavener all work in symphony to make these cookies stay true to its name – keeps vanishing ! This is a cookie that you can’t wait to cool down to have your first bite. Trust me, you will keep everything aside to get a mouthful of this deliciousness.
Don’t worry if the cookies in the jar keep vanishing ! It’s a given ( that it will vanish 😉).
Happy baking ❤
Makes 16 cookies
All purpose flour – 3/4 cup
Light brown sugar – 1/2 cup
Unsalted butter – little less than 1/2 cup
Salt – 1/4 tsp
Pure honey – 1 tbsp
Soda bi-carbonate – 1/2 tsp
Oats – 3/4 cup
Milk – 2 tbsps
Preheat oven to 175 C.
Sieve all the dry ingredients (all purpose flour, salt and baking soda) together and keep aside in a large bowl. Stir in the brown sugar and oats.
On a low flame heat the butter, milk and honey in a sauce pan until the butter has melted.
Pour into the flour mix slowly and stir well.
Lightly grease a baking tray, and use an ice cream scooper to form uniform dollops few inches apart onto the tray.
Flatten slightly with your palm and bake for 10-12 mins until their edges turn golden. Cool for few minutes before storing them in air tight containers.
Add a pinch of love ❤:
Use old fashioned rolled oats instead of instant oats. To re-crisp cookies, bake for 4 mins at 200 C and cool outside, before again storing them in air tight containers. Add a handful of chocolate chips to give a chocolatey twist to the flavour. For a healthier option swap whole wheat flour with all purpose flour and jaggery instead of brown sugar.