Crumbly buttery oat cookies, what’s not to love? This is a sweet treat and this is one of the few recipes where I do add 1 tablespoon of brown sugar, but that is totally optional. You could replace this with 1/2 mashed banana if you prefer, or try a tablespoon of maple syrup.
This is a lovely filling treat and also really fun to make with your kids, if they are budding cooks. They cookies will keep well stored in an airtight container, for a week or so. But, I don’t find they ever last that long!
80g unsalted butter
10-15g brown sugar (1 heaped tablespoon), optional
1 organic egg
120g self raising flour
90g oats (normal porridge oats, not rolled or jumbo)
For flavour, pick from one of the below ~
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
blueberries/ raspberries/ jam - to top the cookies
Preheat the oven 180 C (fan oven)
Take the butter out of the fridge, to completely soften. In a bowl combine the soft butter, sugar, beaten egg and vanilla extract. Add the flour, oats, cinnamon, and nutmeg. The mixture will form a biscuit dough
Line a baking sheet, and form the biscuit dough into 12-15 mini balls. Place on the baking tray, well spaced out and press down each biscuit ball with a fork to form a little cookie. I press a fresh berry or a tiny bit of jam into the top of each cookie (this is totally optional - they are just as good without). Bake until cooked through 15 mins approx, remove and cool on a wire rack.