Baking

Basic oat cookies

Oat-so good.
24
40M

These basic oat cookies are as tasty as they are simple to make and with multiple variations on the basic including raspberries, apricot or muesli they’re hard to resist.

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Ingredients

Apricot
Raspberry
Muesli

Method

Basic Oat

1.Preheat oven to 180°C/160°C fan-forced. Grease and line two oven trays with baking paper. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract until combined.
2.Stir in flour, rolled oats, shredded coconut, baking soda and salt; mix well. Roll 1½-tablespoon portions of mixture into balls to make 24 in total. Place on trays 5cm apart; flatten into 6cm rounds. Refrigerate for 30 minutes. Bake for 20 minutes until golden. Cool on trays.

Apricot

3.Make Basic Oat cookies, adding 3/4 cup chopped soft and juicy dried apricots with the dry ingredients. Roll 1½-tablespoon portions of mixture into balls to make 24 in total. Place on trays 5cm apart; flatten into 6cm rounds. Refrigerate for 30 minutes. Bake for 20 minutes until golden. Top cookies with an extra ¼ cup thinly sliced soft and juicy dried apricots during the last 5 minutes of cooking, pressing in slightly. Cool on trays.

Raspberry

4.Make Basic Oat cookies, folding 125g frozen raspberries through the cookie mixture. Roll 1½-tablespoon portions of mixture into balls to make 24 in total. Place on trays 5cm apart; flatten into 6cm rounds. Refrigerate for 30 minutes. Top cookie rounds with an extra 60g frozen raspberries, pressing in slightly. Bake for 20 minutes until golden. Cool on trays.

Muesli

5.Make Basic Oat cookies, omitting the oats and instead adding 1 cup nut-free fruit muesli and 1 tsp ground cinnamon with the dry ingredients. Roll 1½-tablespoon portions of mixture into balls to make 24 in total. Place on trays 5cm apart; flatten into 6cm rounds. Refrigerate for 30 minutes. Bake for 20 minutes until golden. Cool on trays.

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