As a child my favourite breakfast was oat porridge. Made by my mom, on the stove. Just delicious. Oats is such a versatile grain, probably mainly used as a porridge, but also a great ingredient in biscuits, cookies, muffins, granola, muesli and so forth.
In one of my many cookbooks there is a porridge ‘recipe’ called The Porridge Ritual by Jamie Oliver. In this ‘recipe’ he explains how his granny would make porridge and how his grandad would always sprinkle granulated brown sugar on the porridge and “insisted you waited a minute and a half for it to pull out the moisture from the porridge and turn into a bizarrely impressive caramelly glaze”. I have tried it and have to agree, it takes porridge to a new level.
The one cookie I love to make is indeed the one containing oats. The recipe I use includes desiccated coconut and syrup or molasses which make them quite chewy. So the other day I wanted to try another recipe for oat cookies – just to change it up a bit – and found this Ukrainian oatmeal cookie recipe on this website – 30seconds.com.
It is delicious and very easy to make. Have a look.
- 1 cup flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- pinch of salt
- 1 ¾ sticks of butter, softened (198g)
- 1 cup granulated sugar
- ¼ cup of brown sugar, packed
- 1 egg
- 1 ½ teaspoons vanilla
- 2 ½ cups rolled oats
- Combine the flour, baking powder, baking soda and salt in a bowl.
- In a stand mixer or with a handheld mixer, cream the butter and sugars together until light and fluffy.
- Add the egg and vanilla and beat until incorporated.
- Add the flour mixture and mix until just combined.
- Slowly start to add in the oats until well combined.
- Roll the dough into balls and place on prepared baking sheets.
- Press the balls with your fingers (or a fork dipped in flour) to flatten slightly.
- Bake in a preheated oven of 180°C (350°F) for about 12 to 15 minutes or until cookies are golden and edges crisp.
Enjoy baking and eating this oatmeal cookie and let’s always be kind!
Until next time.