Recipe

Basic oat cookies

Oat-so good.

  • 40 mins cooking
  • Makes 24
  • Print
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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

  • 250 grams softened butter
  • 3/4 cup brown sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1½ cups plain flour
  • 1 cup rolled oats
  • 3/4 cup shredded coconut
  • ½ teaspoon tsp baking soda
  • ½ teaspoon salt
Apricot
  • 3/4 cup chopped soft and juicy dried apricots
  • ¼ cup thinly sliced soft and juicy dried apricots
Raspberry
  • 125 grams frozen raspberries
  • 60 grams frozen raspberries
Muesli
  • 1 cup nut-free fruit muesli
  • 1 teaspoon ground cinnamon

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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