This oatmeal cookie recipe is a firm favourite in our house. They make a great snack or treat and because they are homemade we know they contain no additives or preservatives. They also store well in a cookie jar.
They are also a great recipe to introduce children to baking as the ingredient list is quite small and the instructions are easy to follow. Children love baking and it teaches them a number of skills including how to weigh ingredients accurately, how to read a recipe and how to roll out the dough. They also love to taste the finished product!
You can combine the ingredients in a food mixer or by hand. Obviously it is easier with the food mixer but sometimes there is more satisfaction doing it by hand. When I teach my class we try to do everything by hand as we are never sure what equipment students have at home.
When the cookies are baked they will still be quite soft to the touch. Don’t worry, they will harden quite quickly once they are out of the oven and cooling on a wire rack.
- 280 g Porridge oats
- 100 g plain flour
- 120 g Caster Sugar
- 1/2 teaspoon bread soda
- 230 g butter (softened)
- 32 chocolate chips
- Preheat the oven to Gas Mark 5, 180°C (350°F).
- Blitz the porridge oats until flour-like in consistency
- If needed, microwave the butter on low to soften but do not melt
- Add all ingredients and mix until a dough is formed
- Roll out onto a floured surface until it is about 10mm in thickness (this is about 4 1€ coins)
- Cut into shapes and put onto a baking tray
- Insert a chocolate chip into the centre of each cookie
- Bake until a pale golden colour and slightly firm, about 10 minutes in total
- Transfer to a wire rack and cool