THE PERFECT OAT COOKIES
Return to The Directory | Return to The Vault
When we say the perfect oat cookies, we mean the perfect oat cookies. These delicious little treats are soft, and chewy on the inside with the right amount of crisp and crunch around the edges. Using simple ingredients and little time, these oat cookies are bound to become a weekly addition in your home.
Total prep time: 10 minutes
Total Bake time: 13-15 minutes
Makes 26-30 Large cookies
Here’s what you’ll need:
1 cup butter (room temp)
1 cup brown sugar
1 cup white, granulated sugar
1 teaspoon vanilla essence/extract
2 large eggs
3/4 teaspoon salt
1 1/2 cups all purpose flour
1 teaspoon baking powder
3/4 cup desiccated coconut (sweetened)
3 cups oats (we use Jungle Oats)
The Method:
Pre-heat your oven to 180°C, and line your baking sheet with baking paper.
*note: depending on how large your baking tray is and your available oven space, these cookies may need to be baked in 2-3 batches.
In a large bowl, mix the butter, brown sugar, and white sugar together on medium speed using a standing mixer or handheld mixer, for about 2 minutes.
Add in the eggs, vanilla essence and baking powder and mix them in until the mixture is light and fluffy.
Add in the flour, salt and desiccated coconut and mix them in on low speed until combined.
Add in the oats and mix them into the batter until evenly combined - you can use a spatula for this part or continue mixing on low speed.
Spoon the batter onto the tray using an ice cream scoop. if you do not have an ice cream scoop, you can use a heaped tablespoon of batter (approx. 3 tablespoons of batter). Make sure the batter balls are spaced evenly with about 6 cm between them, as the cookies will spread as they bake.
Bake the cookies for about 12-15 minutes. The cookies are ready when the edges are golden brown in colour and the middle has set - if you want slightly crunchier cookies, leave them in for a few minutes longer, but make sure you monitor them as they will burn quickly.
*note: if you make the cookies smaller, bake them for about 10-13 minutes. Just keep an eye on them as they go.
Allow the cookies to cool for 5 minutes before transferring them to cool completely on a wire rack. The cookies will last 5-7 days.
*note: I prefer to store my cookies in an airtight container in the fridge, but they can be stored in an airtight container, or cookie jar, at room temperature. Cookies can also be frozen for up to 30 days and thawed at room temp.
These cookies are best served warm! One of our favourite ways to eat them is by grabbing 2 cookies and slapping some vanilla ice cream in between to create a delicious ice cream sandwich. you’ve gotta try it!