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Oatmeal Cookies

Categories: Christmas, Cookies, Kid-friendly, Quick to fix
Type: Desserts and Baked Goods

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
Oatmeal Cookies photo

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  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.
  • 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:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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