I always thought oatmeal cookies needed old fashioned oats and that quick cooking oats were used only to make porridge. But I was glad to learn from Betty Crocker’s recipe that I was wrong. I halved the recipe and still had around 12 medium sized cookies. They were chewy on the inside and crisp on the out. Exactly how I love my cookies. I’ve also added some walnuts here along with chocolate chips. Makes for a perfect cookie to go with your cup of coffee.
This picture below has a book (Lost in translation by Ella Frances Sanders) I recently gifted my husband. I’m just sharing a page from it that makes so much sense.
Fika: Gathering together to talk and take a break from everyday routines, usually drinking coffee and eating pastries – either at a cafe or at home – often for hours on end.
12 medium cookies
12 mins per batch
Butter – 1/2 cup at room temperature
Brown sugar (or jaggery powder) – 1/2 cup
White sugar – 1/4 cup
Quick cooking oats – 1 cup
Flour – 3/4 cup
Egg – 1/2 (crack one into a bowl, whisk and use half)
Baking soda – 1/2 tsp
Salt – 1/2 tsp (omit if using salted butter)
Walnuts or any other nuts – handful crushed (optional)
Chocolate chips – 1/2 cup
Preheat oven at 180 degrees C.
Cream butter and sugars together till well incorporated, using a hand mixer.
Add half an egg and whisk till the mixture is light and fluffy.
Tip the oats, flour, baking soda and salt in and stir gently. Don’t beat or over mix.
Add the walnuts and chocolate chips.
Line your baking tray with parchment paper or aluminum foil.
Drop a tsp full of the dough on the baking tray leaving enough space between one another. I have a small oven, so I could put 6 in one batch.
Bake at 180 degrees C for 12 mins or till the cookies are browned.
Cool completely before eating.
I learned that these cookies taste even better the next day. It gets crisper and chewier!