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Oatmeal Cookies

Oatmeal Cookies

You’ll be sinking your teeth into these delights in no time…

Cooking Time 20 minuites
Skill Level Easy
Serves 8 cookies


80g room temperature butter

50g white sugar

60g light brown sugar

1/2 egg, beaten

1/2 tsp vanilla extract

1/2 tsp fine salt

40g plain flour

35g oat flour (Mornflake Superfast Oats blended)

1/2 tsp bicarbonate of soda

75g Mornflake Superfast Oats

20g Mornflake Medium Oatmeal

Handful of crushed pecans


  • Add the butter and sugars to a mixing bowl, beating with an electric mixer, until you have a light and fluffy mixture.
  • Add the egg and vanilla extract, beating until smooth, then stir through your oat flour (Mornflake Superfast Oats blended), flour and bicarb until you have a cookie dough.
  • Add your Mornflake Superfast Oats, Mornflake Medium Oatmeal and pecans, mixing through until combined, then cover your dough and leave in the fridge for at least one hour, or overnight.
  • When you’re ready to bake your cookies, preheat your oven to 200°C, dividing the dough into eight balls, rolling with your hands.
  • Place the balls of dough evenly between two lined baking trays, baking for 15-20 minutes, depending on whether you’d like them more doughy, or crunchier.
  • Remove from the oven, leave to cool slightly, then sprinkle with flaky sea salt and serve.
  • Keep for two weeks in a container.