When we got home from the hospital after our son was born, many neighbors and friends brought us food while we adjusted, rested, and spent most of our time falling in love with our baby. I usually love to cook, but I really didn’t have the time or energy to cook or bake much in the first two months so this was such a blessing. I thought I’d be sharing a few of the recipes for these meals with all of you in the coming months. We have had many delicious meals and I’m a little nostalgic about this simple and incredibly kind gift (with food!) We received. I felt so loved and supported … and quite a few people brought cookies with their meals. Praise.
On the first or second day when we got home, our neighbor Lisa saw us arrive and brought us a lasagna and those oatcakes. It was SO thoughtful and very, very helpful because that’s basically all we ate for two days before it was gone. Ha.
These oatmeal cookies are simple, but please don’t confuse this with boring. You are far from it! They may look humble, but these simple oatcakes are very addicting. The day I baked this portion to take pictures a good friend was helping out with our son watching, so I sent her home with about half and she said she (and mostly her husband) did the most ate in one day. The other half that Trey and I kept went just as quickly. You are too good! I love chewy oatmeal cookies and these go perfectly with my first love: no-bake cookies.
The following recipe makes a pretty large amount, around 30-32 cookies. If you don’t want to bake all of them at once, you can freeze the dough in balls and only bake a few at once.
These are delicious as they are, but if you want to spice them up a little for fall, try adding 1/2 teaspoon of cinnamon to the recipe below.
Hope you enjoy these easy oatmeal cookies as much as we do! xx. Emma
Lisa’s simple oatmeal cookies
a soft and chewy oatmeal biscuit recipe
-
3/4
Cup
Butter, soft -
1
Cup
Brown sugar -
1/2
Cup
granulated white sugar -
1
egg -
1/4
Cup
water -
1
teaspoon
Vanilla extract -
1
Cup
All-purpose flour -
1/2
teaspoon
Baking soda -
1
teaspoon
salt -
3
cups
oatmeal
-
Beat the butter and sugar in a mixing bowl until creamy. Then stir in the egg, water and vanilla extract.
-
In another mixing bowl, mix together the flour, baking soda, salt and oat flakes.
-
Mix and stir the wet and dry ingredients until a ball of dough forms.
-
Place the dough on a parchment-lined baking sheet or baking mat. Bake at 350 ° F for 11-12 minutes, until the edges turn deep golden brown and the center looks soft.
Lisa’s original recipe calls for shortening instead of butter. I bake with butter more often, so I use this (and this works fine here), but you can use both if you already have shortening on hand.
I baked the batter right after mixing it, and I baked it too after letting the batter sit in the refrigerator for an hour. Both work well and have no effect on the baking time. I have yet to bake these from frozen batter, that might take another minute or two of baking time. If you give it a try, let us know how to do it in the comments.
Credits // Author and Photography: Emma Chapman.
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