oat cookies

Oat and macadamia cookies

oats

flour,

dessicated coconut

sugar

macadamias, chopped

golden syrup

unsalted butter

tsp bi carb soda

A fabulous recipe for classic lace cookies, full of almonds and oats.

Almond Lace Cookies

brown sugar

corn syrup

milk

salt

all-purpose flour

vanilla extract

½ cup toasted (finely chopped almonds)

Preheat oven to 375 degrees F; adjust oven rack to the upper third of the oven. Line baking sheet with parchment paper; set aside.

Bring the butter to a boil in a medium saucepan over medium heat. Reduce the heat so the butter slows to a gentle boil, stirring occasionally, for 3 to 4 minutes, or until the solids on the bottom of the pan turn light brown. Remove from heat.

Add the brown sugar, corn syrup, milk and salt to the butter and stir to blend well. Stir in the oats, flour and vanilla, then fold in the almonds.

Drop teaspoons of the batter onto the baking sheets, spaced about 3 inches apart. Bake for 6 to 8 minutes, or until the cookies are golden brown all over and slightly darker at the edges. Transfer the baking sheets to a cooling rack and let sit until the cookies firm up, about 5 minutes. Using a spatula, gently transfer the cookies to wire racks until cool. Store the cookies in an airtight container at room temperature for 2 weeks, or freeze for up to 2 months.

Swedish Oatmeal Cookies (Havreflarn) are light and crispy with a delicate crunch.  They are the perfect accompaniment to an afternoon cup of tea or coffee!

Swedish Oatmeal Cookies (Havreflarn)

flour

baking powder

Preheat oven to 350 degrees and line two rimmed baking sheets with parchment paper.  Set aside.

Place butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently.  Once the butter has melted, continue to cook, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color.  Don’t walk away from the stove! Brown butter can go from perfect to burnt in a matter of seconds. Immediately transfer brown butter to a bowl to cool.

Whisk oats, flour, baking powder and salt together in a medium bowl.  Set aside.

Combine egg, sugar and vanilla in a large bowl and whisk until sugar is dissoved and mixture is frothy.  Add brown butter and whisk until everything has just come together. Add dry mixture and stir to combine.  Let the dough rest at room temperature for 10 minutes prior to making the cookies.

Drop heaping teaspoonfuls of batter onto prepared cookie sheet, leaving at least 2 inches between each cookie (they will spread considerably).  Bake 10-12 minutes, or until the cookies are set and the edges are golden brown. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.  Repeat with remaining batter.

These delicious vegan Peanut Butter Oat Cookies are quick and easy healthy snacks that you can make using wholesome ingredients and one bowl! They are made healthier without refined sugar, butter, and eggs but are oozing with nutty flavor and crunch from peanut butter and nuts!

Peanut Oatmeal Cookies (Easy, Vegan, Healthy)

quick cooking rolled oats (or gluten-free oats,

½ tsp baking soda (or 1 tsp baking powder)

g butter

maple syrup (or other sweeteners (*read notes in the text above))

tbsp plant milk (+ a little more for brushing)

g peanuts (preferably salted (or sub other nuts))

salt (optional

Preheat the oven to 355 °F (180 °C) and line a baking sheet with parchment paper.

Sift the flour into a large mixing bowl. Then add oats, baking soda and salt and mix everything together.

Now add peanut butter, maple syrup and plant milk and mix using a wooden spoon to form a dough.

Form 9 balls of the dough about 1.3 oz (37 g) each, place them on the baking sheet and flatten them slightly with your hands or a spoon to make cookies.

Brush the cookies thinly with plant milk, then spread the peanuts on top and gently press them a bit into the cookie dough.

Bake in a preheated oven for about 12-15 minutes (if you want the cookies softer, don&#39;t bake them too long).

Then let cool completely on a wire rack.

Sprinkle with sea salt if desired (if you used unsalted peanuts) and drizzle with peanut butter.

Enjoy!

*Note: Check out the recipe video + step-by-step photos above!

These peanut butter chocolate oat cookies are super fluffy, delicious, and are healthy enough to eat for breakfast. With just 7 ingredients and 20 minutes, you can have the perfect quick breakfast or anytime treat. 

Peanut Butter Chocolate Breakfast Cookies

bananas

vegan chocolate chunks

peanut butter

maple syrup (sub agave)

In a mixing bowl, mash up your banana with a fork until smooth. Stir in the maple syrup and peanut butter. 

Stir in the oats, flour, baking soda, and salt until well combined. Fold in the vegan chocolate chunks. 

Line or grease a baking tray. Then form cookies with about 2 tablespoons of dough and space them out evenly on the tray (the dough will be a bit sticky). They will puff up a bit in the oven, but will stay about the same shape. 

Bake cookies for 12 minutes, flip them, and bake an additional 5 minutes until slightly brown. 

Store at room temperature in an air-tight container for a week. These are also freezer friendly and are perfect for meal prep. You can serve them warm or at room temperature, but definitely drizzle with a little extra peanut butter! 

Here you get hearty oats, crunchy pecans, lusciously&nbsp;smooth chocolate chips, and a soft slightly chewy pumpkin cookie base. A cookie recipe you'll want to make every fall!

Pumpkin Oatmeal Chocolate Chip Cookies

(319 grams) all-purpose flour

(140 grams) quick oats

tsp baking soda

cinnamon

nutmeg

tsp ground ginger

cloves

(226 grams) unsalted butter (, softened)

(266 grams) packed light-brown sugar

(133 grams) granulated sugar

tsp vanilla extract

pumpkin puree

(290 grams) semi-sweet chocolate chips

(130 grams) chopped pecans or walnuts ((optional))

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process).

Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking).

 Let batter rest 10 minutes (this just gives the oats some time to absorb the liquids so batter isn&#39;t so sticky and cookies don&#39;t spread so much).

Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.&nbsp;

Bake in preheated oven 13 - 15 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container.

Excellent!   Thank you!   So easy to make and so delicious!

My husband loves pumpkin, oats and chocolate chip cookies so this recipe was perfect! He doesn’t do nuts so I omitted. I added pumpkin pie spice as I did not have ginger on hand.

They had a pumpkin taste for sure the only thing I do not like about them is the texture. Also I baked them for much longer (20 min) because with mine after the first two batches cooled the centers were still sort of raw. However I was missing 1/3 cup of brown sugar so I just used white sugar with molasses

Do you think the dough can be frozen?   I like to freeze half my dough because my husband and I just can’t eat a whole batch of cookies.

The cookies were great!! I used 2 c. oats and 2 c. flour and also lessened the sugar to 1/2 c coconut sugar plus about 1/4 c maple syrup. It was plenty sweet for me, especially with the chocolate chips.  I also used a flax egg.  Yum!

I use this recipe starting in the fall on and it's always a hit my neighbors and coworkers! I put toffee bits and white chocolate chips in it too. I am not an oatmeal cookie fan but I have found that if I pulse the oats in my food processor it makes a different texture and its perfect!! You have to try these cookies!

SO GOOD, these are one of are favorite cookies! They are amazing! I can't even explain how good they are. We were trying to find a good cookie recipe and now we found it. If you haven't made these cookies, then you have never tasted a cookie before!

Bake up a batch of Dark Chocolate &amp; Cranberry Oat Cookies for a delightful snack that’s both satisfying and easy to make. Bursting with oats, cranberries, and decadent chocolate, they’re sure to become a family favourite.

Dark Chocolate & Cranberry Oat Cookies

cranberries (rehydrated)

tsp Flaked salt

g cornflour

60 g rolled oats (not instant)

dark chocolate (roughly chopped)

Rehydrate the Cranberries: Place 80 g dried cranberries in a heatproof bowl. Pour over boiling water and let them soak for at least 5 minutes. Drain well, then pat with paper towel. *see the tips in the post

Chop the Chocolate: Roughly chop 80 g dark chocolate. I love leaving big chunks for big flavour, but you can go finer if you prefer.

Mix Dry Ingredients: Weigh caster sugar, plain flour, baking powder, and cornflour into your Thermomix bowl. Lid on, MC in place, blend for 4 seconds/speed 5.

Add Butter &amp; Vanilla: Add the cold butter cubes and vanilla to the bowl. Mix again for 10 seconds/speed 5.

Add Oats, Chocolate and drained Cranberries:  Start by draining the cranberries then pat them dry with paper towel, then add them along with the rolled oats and chopped chocolate. Mix for 4 seconds/reverse speed +5. The dough should still be crumbly- that’s perfect! The mixture should hold together when pressed.

Shape the Cookies: Roll 30 g portions into balls, then flatten slightly into discs. Not too much.  Chill in the fridge while you preheat the oven.

Bake: Preheat your oven to 170°C fan. Once at temperature, bake cookies for 12 minutes until just golden at the edges. Cool on the tray for 5 minutes before transferring to a rack.

Thermomix Method:

Rehydrate the Cranberries: Place 80 g dried cranberries in a heatproof bowl. Pour over boiling water and let them soak for at least 5 minutes. Drain well and set aside. Pat dry with paper towel.

Prepare the Chocolate: Roughly chop the dark chocolate into chunks. Set aside.

Cream the Butter and Sugar: Place the cold butter cubes and caster sugar in a large mixing bowl. Using a stand mixer, hand mixer, or wooden spoon, beat them together on medium-high speed until the mixture is pale, light, and creamy. This usually takes 3–5 minutes.  Scrape down the sides every so often to make sure everything is blending well.

Add the Vanilla:  Add the vanilla extract or paste and beat for another 30 seconds until combined.

Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, and cornflour.

Mix Dry Ingredients Into Wet: Add the dry ingredients to the butter mixture. Mix on low speed or gently by hand until just combined. Don’t overmix.

Add Oats, Chocolate, and Cranberries: Add the rolled oats, chopped dark chocolate, and rehydrated cranberries. Fold them through the dough with a spatula or spoon until evenly distributed. The mixture should hold together when pressed.

Shape the Cookies: Roll about 30 g of dough into balls, then flatten slightly into discs. Place them on a lined baking tray, leaving space between each.

Chill the Dough: For best results, chill the shaped cookies in the fridge while you preheat the oven. This helps them hold their shape.

Bake: Preheat your oven to 170°C fan (or 180°C conventional). Bake the cookies for 12 minutes, or until the edges are just golden. Let them cool on the tray for 5 minutes before transferring to a wire rack.

Enjoy your batch of chocolatey, cranberry-studded cookies.

Standmixer method:

Oh my goodness Bec, these taste amazing. I think I am going to give them to family otherwise I see myself eating them all!

Cooked these up today and using the perfect cookies class tips and techniques I’m glad to say were delicious with a cuppa for afternoon tea

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Top Tags

Oat and macadamia cookies

Almond Lace Cookies

Swedish Oatmeal Cookies (Havreflarn...

Peanut Oatmeal Cookies (Easy, Vegan...

Peanut Butter Chocolate Breakfast C...

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Dark Chocolate & Cranberry Oat Cook...

Top 7 oat cookies recipes from across the web

The most viewed oat cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oat and macadamia cookies

Almond Lace Cookies

Swedish Oatmeal Cookies (Havreflarn...

Peanut Oatmeal Cookies (Easy, Vegan...

Peanut Butter Chocolate Breakfast C...

Pumpkin Oatmeal Chocolate Chip Cook...

Dark Chocolate & Cranberry Oat Cook...

The most viewed oat cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine