Hello friends. This post is going to be revolutionary because starting from this post I am going to keep the write-ups minimum for recipe posts. The reason being my new blog The Reading Bud. I’ll be investing quite a lot of time posting there. So from now, my posts are going to be short and sweet and to the point, the point being RECIPES! If you are interested in “reading” then I recommend you to visit my other blog. It’s full of writing. That said let’s begin with my first to-the-point post…
Oat cookies are well made moist (not to dry). These cookies are the answer for the Perfect texture of cookies,(atleast for me!) Oat Cookies are nor too sweet nor to bland but just the right combination of both! Here’s the recipe…
Makes 20 medium-sized cookies
- Butter: 1/2 cup, softened
- White Sugar: 1/2 cup
- Brown Sugar: 1/2 cup, packed
- All-Purpose Flour: 1 cups
- Baking Soda: 1/2 tsp
- Oats: 1+1/2 cups (I used Quaker Oats)
- Eggs: 1
- Vanilla Essence: 1/2 tsp
- Cream butter and sugar till pale and fluffy.
- Add vanilla essence and egg and beat again.
- Sift together flour and baking soda and add them to the above batter in 3 batches.
- Beat on low speed till nicely incorporated.
- Fold in the oats.
- Keep in fridge for at least 30 minutes in an air-tight container.
- Pre-heat the oven at 180°C
- Divide the cookies into 20 equal sized balls and place them on lined cookie-sheet/tray and bake for 9-10 minutes.
- Leave them on the sheet for another 2 minutes.
- Transfer to a wire rack and let them cool completely before storing.
- Do not bake the cookies for more that 12 minutes, even if they appear to be undercooked.
- The prepared cookie dough can be kept for over a week in fridge