Hearty and Healthy Homemade Oatmeal Cookies
Transform Your Stash of Oats! Easy and Nutritious Oatmeal Cookies for a Healthy Snack
My officemates and I bought a bulk of oats, but I found myself not eating them as much as I thought I would. This recipe was born out of a desire to use up those oats, turning them into delicious and healthy homemade oatmeal cookies! They make for a satisfying meal replacement or a guilt-free snack.
Core Ingredients- Oatmeal 120g (Quick oats or rolled oats can be used depending on preference)
- Rice Flour 30g (Gluten-free baking or pastry rice flour is recommended)
- Muscovado Sugar 60g (or brown sugar for a richer flavor)
- 1 Large Egg (at room temperature)
- Unsalted Butter 50g (softened at room temperature)
Optional Add-ins (Flavor Boost!)- 1/2 cup Raisins
- 20g Walnuts (roughly chopped)
- 1/2 cup Raisins
- 20g Walnuts (roughly chopped)
Cooking Instructions
Step 1
Before starting on the cookie dough, prepare your butter. Soften unsalted butter by leaving it at room temperature for about 30-60 minutes. Place the softened butter in a bowl and cream it with a whisk until smooth. Add the muscovado sugar and mix until well combined and the sugar is dissolved. Then, add the room temperature egg and whip thoroughly until the mixture is smooth and creamy, ensuring it doesn’t separate.
Step 2
To the butter-sugar-egg mixture, add the oatmeal and rice flour. Sifting them is optional but recommended for a finer texture. Use a spatula to gently fold the dry ingredients into the wet. Mix in a ‘figure 11’ motion or by scraping the sides of the bowl, being careful not to overmix. Overmixing can lead to tough cookies, so stop once the dry ingredients are just incorporated.
Step 3
For an extra burst of flavor and texture, consider adding raisins or roughly chopped walnuts. Gently fold these optional ingredients into the dough until evenly distributed. This step is entirely customizable to your taste!
Step 4
Wrap the cookie dough tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 1 hour. This chilling period allows the oats to absorb moisture, making the dough easier to handle and improving the cookie’s texture when baked. After chilling, scoop out portions of the dough (about 20-30g each) and shape them into flattened rounds.
Step 5
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper and arrange the shaped cookie dough balls, leaving some space between them as they will spread slightly. Bake for approximately 15-20 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven, so keep an eye on them. Once baked, transfer the cookies to a wire rack to cool completely for maximum crispiness.
