If you're watching your saturated fats, try these cookies, made with oil instead of butter
Prep Time: 10M
Cooking Time: 20M
Serves: makes 30 cookies
- 1 3/4 cups rolled (old-fashioned) oats
- 2/3 cup packed light brown sugar
- 1/2 cup sunflower oil, plus more for the baking sheets
- 1 large egg, beaten
- 1/2 tsp pure vanilla extract
- Preheat the oven to 325°F (160°C). Lightly oil two baking sheets.
- Stir the oats, brown sugar, and oil in a bowl until well combined. Add the egg and vanilla extract and mix again.
- 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.
- Let the cookies cool on the baking sheets for 1-2 minutes. Transfer the cookies to a wire rack and let cool completely.
- Prepare ahead: The cookies can be stored in an airtight container for up to 1 week.
- Good with a glass of milk as an after-school snack, or as part of a packed lunch or picnic.
Peanut Butter Cookies: Substitute 1 tbsp of rolled oats with 1 tbsp crunchy peanut butter. Finish and bake as above.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!