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Soft Oat Cookies 

Credit: Picture by Claire Louise Obee
Soft Oat Cookies
These cookies are so yummy, they are soft chewy and almost like little flapjacks. I can’t help but eat them warm fresh out the oven!
The ingredients below makes 24 cookies, I tend to use half the mixture and leave the other half in the fridge, it keeps for up to 5 days in the fridge or even longer if you want to freeze the mixture. Just bring the mixture back to room temperature before baking! To be honest…it doesn’t last that long in our fridge, as I can’t help but bake them!
190g Plain Flour
1 teaspoon Baking Powder
1 teaspoon Salt
230g Unsalted Butter (at room temperature)
200g Light Brown Sugar
100g Granulated Sugar
2 Large Eggs (at room temperature)
2 teaspoons Vanilla Extract
240g Rolled Oats
100g of Chopped Chocolate or Chocolate Chips (of choice)
1. Whisk the flour, baking powder, and salt together in a medium bowl. Set to one side.
2. In another bowl beat the butter until smooth, you can use a hand whisk or a stand mixer.
3. Add the light brown sugar and granulated sugar, beat until creamed together.
4. Add the eggs and vanilla extra and continue to beat until combined.
5. Scrape down the sides of the bowl and beat again, as needed to ensure all the mixture is combined.
6. Add your bowl of dry ingredients to the bowl of wet ingredients and mix together until combined.
7. Next add in the oats and your chocolate, the dough should be thick and sticky.
8. Cover and chill the dough for at least 45 minutes in the fridge. If chilling for longer than a few hours, allow the mixture to sit at room temperature for at least 30 minutes before baking because the dough will become quite hard in the fridge.
9. Preheat oven to 180°C line your trays with baking paper.
10. Use a large spoon to scoop the cookie dough, about 3 spoons of dough per cookie, and make sure to place them about 4 inches apart on the baking sheet.
11. Bake for 15 minutes or until lightly browned on the sides. The centers will still look very soft, but this is ok.
12. Remove your cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely. (If you can!)
Your cookies should stay fresh if left in a tin, at room temperature for up to 1 week.This
This recipe is written and tested by Claire Louise Obee