Info
- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 25 Times
Can be made ahead of time.
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Oatmeal Cookies
Cookbook
If you're watching your saturated fats, try these cookies, made with oil instead of butter. Good with a glass of milk as an after-school snack, or as part of a packed lunch or picnic.
Yield : Makes 30 cookies
Prep Time : 10 mins
Cooking Time : 20 mins
Ingredients
- 1¾ cups rolled (old-fashioned) oats
- 2/3 cup packed light brown sugar
- ½ cup sunflower oil, plus more for the baking sheets
- 1 large egg, beaten
- ½ tsp pure vanilla extract
Directions
1. Preheat the oven to 325°F (160°C). Lightly oil two baking sheets.
2. Stir the oats, brown sugar, and oil in a bowl until well combined. Add the egg and vanilla extract and mix again.
3. Drop heaping teaspoons of the batter on the baking sheets, spacing them 1in (2.5cm) apart. Flatten them slightly with the back of a fork. Bake for 15–18 minutes, or until golden.
4. Let the cookies cool on the baking sheets for 1–2 minutes. Transfer the cookies to a wire rack and let cool completely.
Variation: Peanut Butter Cookies
Substitute 1 tbsp of rolled oats with 1 tbsp crunchy peanut butter. Finish and bake as above.
Notes
Prepare ahead: The cookies can be stored in an airtight container for up to 1 week.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 30 servings.
89 kcal
1 % daily value
0 % daily value
0 % daily value
48 mg
17 mg
2 g
5 g
1 g
11 g
7 mg
4 mg
1 g
4 g
3 % daily value
