Oat Cookies

Here I am only four days into the New Year and I’m baking cookies. Somehow, these little moreish beauties found themselves being put in the oven. How did that happen?

I’m cooking recipes from the three Eat Well For Less books this month as a basis for my blog. This recipe from the first Eat Well For Less book is so easy to make and can be adapted to use up whatever ingredients you have in your cupboard. You can use dried fruit, nuts and chocolate chips so long as the quantities remain the same. The original recipe also uses peanut butter but you can substitute other nut butters or even use all butter if you can’t have nuts.

I chose to use peanut butter and raisins in my cookies and put them straight into the freezer so I wasn’t tempted to eat them straightaway.

1. Cream butter, brown sugar and peanut butter together in a large bowl.

2. Add eggs to the creamed butter mixture and beat them in.

3. Weigh out plain flour, baking powder and porridge oats and mix them into the butter mixture.

4. Fold in the dried fruit, nuts or chocolate of your choice and form into a dough.

5. Heap teaspoonfuls of cookie dough on lined baking trays. I had to bake the cookies in two batches as I wanted to keep them well spaced apart.

6. Cool on a wire rack.

Will definitely bake these again although I felt the dough was a lot wetter than the cookie dough I usually use. Also the cookies looked rather untidy and rustic. When I get them out of the freezer, I’ll have to eat one to see if tastes better than it looks!

Happy Baking!

Love Sam xx

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