Oatie Cookies with about a million varieties (ish)

When it comes to biscuits, these oat based cookies really deliver! My mum originally discovered these in an American cook book that we bought way back in 1993 when we were in California. Just one of the 365 great cookie and brownie recipes the book promised, these are have become a firm favourite amongst family and friends alike. The base for these is really versatile and lots of things can be added or substituted to make sure that these suit your own taste. The basis I have used for this recipe is dark choc chip, with a slight hint of coffee, however if you scan down you’ll see some of my suggestions for what could be used instead. And the other good thing about these is that that can ready in less than half an hour to provide a great companion to that morning coffee you crave!

These are the coconut and white choc, with a few chilli and ginger I made for work. 

Ingredients (to make between 24 and 28, 2-3 inch cookies):

4 oz of butter, softened

2 oz granulated sugar

2 oz dark brown sugar

1 egg

½ teaspoon of vanilla extract

1 tablespoon of coffee liqueur or 1 tablespoon of instant coffee (cold)

3 oz flour

6 oz rolled oats

½ baking soda

½ teaspoon of salt

6 oz of choc chips.

Method:

Preheat oven to 150 C if using a fan oven like me, or 180 C if using a conventional oven.

Add the butter and sugar to a large bowl and mix well. Add the egg and continue to stir thoroughly. Following this, add the vanilla and coffee.

Add the dry ingredients and mix until it forms quite a thick cookie dough of a dropping consistency.

Drop the dough onto a greased cookie sheet 2-3 inches apart (I usually reckon 8-9 cookies per tray) and bake for 10-12 minutes.

Variations:

Now this is where these cookies come into their own! To strip this back to the bare bones, follow the recipe up to where you add the choc chips and coffee. Instead of this, why not try:

Removing a handful of oats and adding a handful of desiccated coconut and 6 ounces of white choc chips and mixing in to the cookie dough?

Adding a teaspoon of ground ginger and ½ a teaspoon of cinnamon (perfect for a festive variation!) Or maybe omit the cinnamon and add a good pinch of ground chilli for a warm afterglow.

Otherwise try my mum’s favourite: cinnamon and raisin. Or why not try white choc chunks and dried cranberries?

My most recent creation was with dark choc chips with a couple of teaspoons of grated orange zest and a tablespoon of orange liqueur.

And here they are! Choc and orange awesomeness!

The list is endless! Let me know what you try!