OATS COOKIE

Of all the cookie recipes that I have, this is my favourite. I got this recipe from my aunt who bakes these cookies for most weddings. They are light, airy and crunchy and disappear within seconds. I would recommend making two batches of these. I made 18 cookies of the size shown in the picture and had only 3 remaining for the next day.  It didn’t help that Skip kept popping one into his mouth each time my back was turned to click a picture!

Cookie dough coated with Oats

These cookies don’t spread, as you can see from the ‘before’ and ‘after’ pictures (ensure that the quantity of the butter doesn’t exceed that of the flour).

These cookies aren’t made of oats/oatmeal. They are just coated in oats and then baked. You could make these plain without the oats but the toasted oats add that additional crunch to the cookies.

Enjoy them plain or with chilled milk shots!

OATS COOKIE (MAKES 18 COOKIES)

Ingredients:

Unsalted Butter (at room temperature) – 50 gms

Powdered Sugar – 50 gms

Refined Flour (Maida) – 75 gms

Baking Soda – ¼ tsp

Salt – ¼  tsp

Oats – 50 gms

Method:

1.      Mix butter and sugar well.

2.    Sieve flour, salt and baking soda and add to the butter mixture. Mix them to make the cookie dough.

3.      Make walnut sized balls, flatten and coat in oats.

4.      Bake at 160C for 15-20 mins.

5.      Done.

Recipe notes

·     The oven’s temperature and timing would vary as per your oven’s specifications.

·   You’ll know the cookies are done when they have puffed up and browned a bit. The cookies will be soft even when done and will harden upon cooling.

·     If you feel the dough is too soft to be shaped into a ball, you can add some more flour or you could also refrigerate the dough for half an hour until it hardens.

·     Please note that the dough IS very soft and needs to be handled gently while coating with oats.

Look what I found in the garden today ⌣