Why hello loves! I can't tell you how much I am enjoying this deliciously warm weather in Sydney. I love Spring times 605 and it is so nice to be able to go out for a walk with just shorts and a tshirt.
Something equally as delicious as the weather are these cookies! Like my Healthier Chocolate Chip Cookies, these use a smidgeon of that fat of your regular cookie recipe - and taste just as good, if not better!
These cookies are perfect for changing up - just throw in whatever mix ins you feel like. These are simple (but oh so delicious) oatmeal raisin cookies but I also love using dates, chocolate, other dried fruits, nuts - the list goes on!
But enough flapping my gums, you want the recipe - don't you!
makes 18 large, thick cookies or 30 smaller oness - lower fat and can be gluten free!
3/4 cup rolled oats*
3/4 cup oat flour
2/3 cup gluten free flour/plain flour/wholewheat flour
1 tsp baking soda
85g butter which is ~ 6 tbsp butter
1 egg, lightly beaten
1/2-3/4 cup brown sugar, lightly packed
1 tsp vanilla
Preheat oven to 180°C/355°F.
Line 3-4 cookie sheets with baking paper.
Melt butter in a microwave safe bowl and add in brown sugar, mixing until smooth.
In a bowl combine oats, oat flour, flour and baking soda.
Pour butter mixture into flour mixture and add in egg and vanilla.
Mix until the dough is combined and add in chocolate chips.
For big cookies: drop tablespoons of dough onto the cookie sheets with ~1 inch of room on all sides.
For small cookies: drop teaspoons of dough onto the cookie sheets with ~1 inch of room on all sides.
Bake cookies for ~10 minutes or until edges begin to brown, before removing from the oven and allowing cookies to cool completely
Store cooled cookies in an airtight container in a cool, dry place.
*when making this recipe gluten free, you need to use GF oats!
** feel free to sub the raisins for any other mix ins you like!
So tell me, what is your favourite season?