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

1/2 tsp bicarbonate of soda

Handful of crushed pecans

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

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.

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4 x 3kg pack

Other pack sizes are available