Oatmeal Cookies

Today I decided to make some simple oatmeal cookies, just by using whatever ingredients I had left in the house. Oats & Eggs are always a solid staple) Regarding recipes I had a quick look online just to gather a rough idea of the ingredient ratio & then began to create!


Ingredients:

100g Butter (I prefer unsalted) (softened helps)
100g White Sugar
100g Brown Sugar ( I am sure you could just use 200g of this sugar instead)
1 Large egg

125g self raising flour (most recipes call for all purpose, but I didn’t fancy supermarket shopping for one item)
½ teaspoon Bicarbonate soda (most lists recommend baking soda, but as above I wanted to stay in)

Pinch of Salt
¾ Teaspoon Ground cinnamon
125g Oats

Method:

1.  In a large mixing bowl, place the softened (not melted) butter & both of the sugars. “Cream” them together so that they completely combine. During this process it begins to smell amazing!
2. Crack open the egg & carry on mixing the items together. (not pictured as I remembered the egg just before step 3 occurred.
3. Add the flour, bicarbonate, salt & cinnamon to the batter and continue to mix well.
   1. It will look like there isn´t enough “wet” ingredients to absorb what you have added. Just keep calm & mix it, do not panic & think adding another egg will help
4. Finally add the Oats into the mix. Just like the previous step, I promise you everything will mix together!
5. Let the ingredients “rest” & “chill” in the fridge for about an hour. Apparently the flour absorbs any water and makes the dough more workable. Many recipes state between 24 – 48hrs of WHO CAN WAIT THAT LONG!
   
   relaxation time for the dough will produce a more optimum mixture; seriously though, 
   
   
   
   6. Take out the baking trays from the oven before you pre-heat it, while this sounds really obvious, you will be surprised! Oven temp 180 – 190 Degrees.
   
   
   6.5. While oven is warming up; either coat foil with some oil (top tip below) or place greaseproof paper on the baking tray & begin to form small ball shapes with the batter. Lightly flatten each ball a little bit & remember to leave a gap between each cookie as they expand during baking.
   
   
   7. Bake for 8 -10 mins, then place each cookie on a wire cooling tray. Please note that they will be EXTREMELY soft & gooey – DO NOT think about cooking them for longer as they will harden up as they cool down.

Top Tip:

If you don´t have any greaseproof paper, do this - First on some kitchen roll put a few drops of cooking oil, then simply rub that onto aluminium foil.
Storing the cookies in an airtight container or Tupperware box will keep them fresh for about 2 – 3 weeks or until eaten!

Nutrition per cookie – this recipe makes 14:
Calories : 171
Carbs : 27.1g
Fat : 5.5g
Protein : 2.3g

I have compared this to a generic store bought Oatmeal cookie which in like for like terms contains: Calories – 230, Carbs – 20g, Fat – 9g, Protein 2g. (Yet will also have been made with 20 – 30 ingredients including many additives & preservatives)