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Plain Oatmeal Cookies recipe

Plain Oatmeal Cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

'Plain' is sometimes nice, isn't it? These oatmeal cookies are made without the usual additions of nuts, raisins and chocolate so that you can enjoy a nice, simple oat cookie!


Berkshire, England, UK

19 people made this

IngredientsServes: 48

  • 175g butter or margarine, softened
  • 150g caster sugar
  • 175g dark brown soft sugar
  • 2 eggs
  • 150g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 250g porridge oats

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat oven to 190 C / Gas 5.
  2. In a large bowl beat the butter or margarine, caster sugar and dark brown soft sugar together. Add the eggs, beating well.
  3. Stir together the flour, bicarb, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats. Drop by teaspoonfuls onto an ungreased baking tray.
  4. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

Variations

You can add a teaspoon of vanilla extract to add a little extra flavour, if desired. Likewise, you can omit the hint of cinnamon if preferred, or use nutmeg instead.

Not in the mood for plain?

You can add 275g of chocolate chips, sultanas, currants or raisins (or a mixture) in with the oats, if desired. Bake as directed.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

i made these biscuits and used greaseproof paper no problem,they were delicious-06 Jan 2013

These cookies deffinatley need to go on a greased tray I followed the recipe and I ended up with crisp like cookies that are not even that tasty!!!!-30 May 2012

These were so easy to make, did them all in my food mixer, then just spoon on to your baking trays, I lined one baking tray and the other one was a silicone one, so no need for anything on that one. I only did half of the recipe and that still made 32. They are lovely I will make them again. We had them with cheese. I cooked them for 12 mins we like biccies nice and crispy and snappy. Enjoy.-27 Mar 2015


Recipe Summary

  • ¾ cup brown sugar
  • ½ cup unsalted butter (1 stick), softened
  • 1 ¼ cups oatmeal
  • 1 egg
  • 3 tablespoons whole milk
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup walnuts, chopped
  • ½ cup raisins
  • ½ teaspoon vanilla extract

Preheat oven to 375° F. Lightly coat a baking sheet with cooking spray. In a medium mixing bowl, combine the brown sugar and butter until well blended. Add the oatmeal, egg, and milk, stirring well. In a small bowl, stir together the flour, baking soda, cinnamon, cloves, and salt. Gradually add to the oatmeal mixture, stirring well. Stir in the walnuts, raisins, and vanilla. Drop the dough by tablespoonfuls, spaced about 1 inch apart, onto the baking sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.


Oatmeal Yogurt Raisin Cookies

At the beginning of April, I wanted to make oatmeal raisin cookies. Instead, I got nervous and had to add some walnuts to make my walnut oatmeal raisin cookies.

This time, I wanted to try to make them again. Just plain oatmeal raisin cookies. And still, I had to make it weird by putting yogurt covered raisins in the place of raisins.

It seems like I am incapable of making Plain Jane oatmeal raisin cookies.

But the reason I made these cookies as opposed to regular raisin cookies is because I buy SO many bags of yogurt covered raisins. They are my not-so-secret addiction.

And since swimsuit season is rapidly approaching, I probably didn’t want bags of these things lying around within my reach.

Sharing them in cookie form is always the solution.

I’m always happy when I get to add another cookie recipe to my repertoire. I mean, who doesn’t like cookies! I’m sure I could bribe my entire class to do their homework if I promised a couple of Oreos upon completion.

Hmm.. That might be a good idea…

But these cookies! They may even make raisin haters forget they hate raisins! I mean, if the raisins are hidden in yogurt which are then hidden in cookies?

These cookies, as most cookies in my house, were gone within a couple of days. Now as I’m writing this, I want to make more.


What is brown butter?

Brown butter is made by “toasting” regular butter. It’s called brown butter, because it turns, well, brown. Duh. It develops a beautiful nutty, toasty caramel taste that just makes you want to drink it.

Brown butter pairs beautifully with so many different flavors, but it goes especially well with oats because of its nutty, toasty notes that really complement oatmeal. Toss some raisins in there and you’ve got yourself a damn good cookie.


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The Taste & Texture

These easy vegan oatmeal cookies are perfectly spiced with cozy flavors of cinnamon, nutmeg and cloves. The chewy, moist centers of these simple vegan oatmeal cookies are surrounded by crispy, caramel-y edges. Just think: you’re taking a bite into comforting oatmeal cookie YUM!


How to make the BEST Vegan Oatmeal Cookies:

I like using a standmixer to make these cookies because it allows me to reach maximum levels of laziness and I love it for that. I want to call these one bowl cookies but the truth is that it&rsquos ideal if you first whisk the dry ingredients together in a separate bowl before adding them to the wet. BUT, these TWO bowl cookies are still super easy to make ?

First up, the main ingredients:

  • Vegan Butter&ndash while not all vegan butters are created equal, there really are some great ones on the market these days. My new favorite is the plant based butter from Country Crock. It comes in sticks and in a tub. I&rsquom also a big fan of the Mykonos vegan butter as well as the vegan butter sticks from Earth Balance. The 2 later options are on the saltier side so just be aware of that. Still great for baking with but they do make things a tad bit saltier.
  • White and dark brown sugar&ndash sweeten those babies up! I&rsquove never tested these with coconut sugar but I&rsquom hoping to try that out soon!
  • All purpose flour&ndash super plain and simple. If desired/ needed, you could easily swap out the all purpose flour for a gluten free 1-1 flour. I&rsquom planning to test these soon with oat flour in place of the all purpose and will let you know how that works out!
  • Old fashioned oats&ndash gotta have those in OATmeal cookies, right? ?
  • Plant based milk&ndash I tested these with almond milk and oat milk and both of them worked out great! I&rsquom confident that any plant based milk with a similar consistency to almond milk will work just fine.
  • Mix-ins of choice I&rsquom a HUGE fan of oatmeal raisin cookies so naturally mine have raisins in them. Courtney tested them as well with white chocolate and craisins and said they were amazing. Moral of the story: use whatever mix-ins strike your fancy. I left a few different ideas down in the recipe card for you.

The Directions:

  1. Very first- pre-heat your oven and line a baking sheet with parchment paper or a silpat mat.
  2. Using a standmixer, cream the butter and sugars together into light and fluffy.
  3. Whisk together all of the dry ingredients and then mix them into the butter mixture just until a shaggy dough beings to form.
  4. Now mix in the almond milk until incorporated and then pick out your mix-ins :)
  5. Once everything is mixed together, roll large balls of the dough (each one should be about 3 tablespoons of dough) and then chill them for 15 minutes before baking them for 15 minutes.
  6. Now just let them cool slightly and ENJOY!

SUPER easy right? I&rsquom really excited for you to try these!


Skinny on Plain + Simple Sugar Cookies

These sugar cookies contain the most basic of ingredients and come together in minutes. I was able to mix them and bake them in less time than it would have taken me to run to the store for cookie dough.

Simple Low-Fat Sugar Cookies

Everyone who tries them loves them. And they’re versatile too. These cookies are delicious on their own with a cup of tea or glass of milk. They are also a wonderful accompaniment to ice cream or fresh fruit.


Why Is Homemade Better?

If you have to ask I will explain! Obviously no weird chemicals or preservatives, so that’s a win. But let’s start with the oatmeal cookies…this is a special oatmeal cookie recipe specifically developed for this recipe. They are fantastic on their own, sure, but I wanted them to be ultra soft, just like the original Oatmeal Cream Pie. Here’s what I did differently:

  • A combo of both baking soda and baking powder. You might think it’s too much baking soda, but trust me! it helps them spread and gives them the exact right texture.
  • I used Quick Oats. Yes you can use old fashioned, or rolled oats, but the quick oats work best here for texture. Old-fashioned oats will gives a coarser appearance and a chewier texture, which is fine, but I wanted that classic appearance and chew.
  • The cookies will be very soft in the centers. If you try and move them directly off the baking sheet after they bake you will end up with a mess. The unique combo of molasses, granulated sugar, and light brown sugar make these sweet and a little soft in the centers, while the edges still get golden.
  • If the edges feel firm when they are fresh out of the oven don’t worry. These cookies actually soften a bit as they set, and the filling also softens the edges. A super soft texture is part of the magic of Oatmeal Cream Pies!


How do you make monster cookies?

  • butter &ndash I use salted butter in all of my baking recipes.
  • creamy peanut butter &ndash Using crunchy peanut butter will result in dry cookies, because some ofthe creaminess is replaced with chopped nuts. And as always, natural peanut butter doesn&rsquot work well for baking. It&rsquos best to stick with Jif or Skippy.
  • granulated sugar and brown sugar &ndash Both add sweetness, and the brown sugar adds a deep rich flavor.
  • corn syrup &ndash Just a bit makes the cookies extra chewy. You can substitute honey if you prefer.
  • vanilla extract &ndash Feel free to use your favorite brand.
  • baking soda &ndash Gives the cookies a bit of rise.
  • salt &ndash Salt enhances the flavor of the cookies.
  • large eggs &ndash Since there is no flour in the cookies, eggs bind them together. Make sure your eggs are large.
  • M&M chocolate candies -We usually use the plain milk chocolate M&M&rsquos, but you can use any variety you like. The mini baking M&M&rsquos also work well.
  • chocolate chips &ndash We like these best with half milk chocolate and half semi sweet chocolate chips.
  • old fashioned oats &ndash Quick oats will work, but they make for cookies that are a bit more dry. They won&rsquot spread as much on the pan, they will be thicker. Make sure to use certified gluten free oats if you will be serving them to anyone with gluten intolerance.

DIRECTIONS:

  1. PREP WORK: Soften your butter to room temperature. It&rsquos best to let it sit out on the counter for a few hours. Preheat your oven to 350 degrees. Line your cookie sheets with silicone liners or spray with non stick cooking spray.
  2. WET INGREDIENTS: Cream butter, peanut butter, sugars, corn syrup, vanilla, soda, and salt in a large mixing bowl till very creamy, about 2-3 minutes. Add the eggs and mix well.
  3. DRY INGREDIENTS: Stir in the M&M&rsquos, chocolate chips, and oats till well combined. (Dough will be fairly sticky.)
  4. FORMING: Drop dough by tablespoonfuls onto prepared cookie sheets. For more round cookies, roll them into balls after scooping. These cookies don&rsquot spread as much as most, so make sure you flatten the dough balls slightly with your palm or the bottom of a glass.
  5. BAKING: Bake at 350° for 9-10 minutes. Don&rsquot over bake or they will be dry and crumbly.
  6. COOLING: Let cookies sit on the cookie sheet for about 5 minutes before removing to wire racks to cool completely. If you try to move them too soon, they will fall apart.

HOW TO STORE MONSTER COOKIES:

Because this recipe makes such a large batch, you will probably have leftovers. Thankfully, they freeze really well. After they are cool, I place them in heavy duty ziplock bags. They will keep in the freezer for 4-5 months.

You can also just store them at room temperature. They are perfect for 3-4 days. They will last for up to a week, but they will dry out a bit.