Oat Slice Cookies
Roughly 12 months ago we received a free sample of Oat Slice Cookies with our weekly grocery shop. They were tasty and convenient, though nothing particularly nutritious at roughly 150 calories from mostly carbs and fat.
A box of 4 individually wrapped snacks retailed for a whopping $5.50. The more I thought about it, the more it annoyed me. Of course there is always a cost for convenience, but these were simple oat cookies. I want to encourage you to give these ago, not just to cut a few dollars off your grocery bill, but also to enjoy the process, eat a more delicious cookie and waste a bit less plastic.
With some minor tweaks to an already great recipe from RecipeTinEats, I have re-created below an equivalent snack to these pre-packaged bars at a fraction of the cost.
Oat Slice Cookies
Preheat the oven to 180oC and line one large (or two small) cookie sheets / baking trays with baking paper or silicon baking mat.
Using a stand mixer, or handheld electric beaters, combine the butter and sugar until thick and creamy (approx. 2mins on High depending on the power of your mixer).
Pause the mixer, add in the egg and re-start the mixer slowly - building up speed as the egg combines and mix until thoroughly incorporated.
Pause the mixer again and add the Flour, salt, baking powder and cinnamon. On low speed, combine ingredients carefully. Stop the mixer as soon as everything is just combined.
Stop the mixer and add in the rolled oats. If you are using a handheld mixer, you may need to do this step with a wooden spoon. Using a stand mixer, the oats should incorporate fairly quickly.
At this point you can add in any extra mix-ins (choc chips, dried fruit, etc.) you would like, but for this basic recipe we are keeping the cookies plain.
Roll Mixture into large tbsp balls (approx 35g each). If the mixture is too soft, place in the fridge for 20mins to firm up before baking. If the room temperature is cool, then go ahead and pop these into the oven for 13mins.
Allow the cookies to cool on their baking tray for a few minutes before transferring to a wire rack to cool fully before storing in an air tight container.
Ingredients
Directions
Preheat the oven to 180oC and line one large (or two small) cookie sheets / baking trays with baking paper or silicon baking mat.
Using a stand mixer, or handheld electric beaters, combine the butter and sugar until thick and creamy (approx. 2mins on High depending on the power of your mixer).
Pause the mixer, add in the egg and re-start the mixer slowly - building up speed as the egg combines and mix until thoroughly incorporated.
Pause the mixer again and add the Flour, salt, baking powder and cinnamon. On low speed, combine ingredients carefully. Stop the mixer as soon as everything is just combined.
Stop the mixer and add in the rolled oats. If you are using a handheld mixer, you may need to do this step with a wooden spoon. Using a stand mixer, the oats should incorporate fairly quickly.
At this point you can add in any extra mix-ins (choc chips, dried fruit, etc.) you would like, but for this basic recipe we are keeping the cookies plain.
Roll Mixture into large tbsp balls (approx 35g each). If the mixture is too soft, place in the fridge for 20mins to firm up before baking. If the room temperature is cool, then go ahead and pop these into the oven for 13mins.
Allow the cookies to cool on their baking tray for a few minutes before transferring to a wire rack to cool fully before storing in an air tight container.
Notes
Of course, the original recipe calls for 120g (3/4 cup) mix ins. Raisins, Dried Cranberries, Dried Apricots, Nuts, Seeds or Chocolate chips would all work perfectly well.
This isn’t the type of cookie that would lend itself well to being fully iced, however you could drizzle or half-dip successfully with melted chocolate or a tangy lemon icing.
Key Ingredients
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