At the risk of making myself sound like the biggest gran, I have to admit that oatmeal cookies are hands-down my favourite. Not too sweet, can even be a bit savoury, and never fails to remind me of my grandfather. You can put almost anything in them to make them perfectly yours. They can be healthy – acting as a perfect and filling on-the-go breakfast, or, they can be sweet – made for the perfect end-of-the-day treat. I prefer mine somewhere in the middle, but definitely leaning on the healthy side.
Below, I’ve shared the recipe I used (and much of which I invented) to make my perfect oatmeal cookie. Something perfectly between healthy and indulgent for this autumn/winter season.
If you do end up making these, please let me know (and tag me on Instagram)!
What you’ll need:
4.5 cups of rolled oats (I used gf)
half of a cup of unsalted butter
3/4 of a cup of granulated sugar
half of a cup of light brown sugar
1.5 teaspoons of cinnamon
half of a teaspoon of nutmeg (optional)
half of a teaspoon of salt
one teaspoon of almond butter (optional)
75g of dried cranberries (optional)
255g of raisins (optional)
75g of walnut pieces (optional)
At first I mixed together both the light brown and the granulated sugar, along with the butter, until it became smooth. The I started adding in the other bits as I went, starting with the spices, salt, oats, and almond butter, and after that was well mixed and more of a smooth cookie dough consistency I added in all the things that I have put as optionals. These, along with the nutmeg, are the things I thought of when I thought about sitting down with a cup of tea and having a healthy treat at the end of day. Of course, you are free to add anything you like – I was this close to adding dark chocolate chips – for your own enjoyment. That will forever be the thing I love about oatmeal cookies – they can be suited to your tastes!