There’s nothing really exciting about eating oatmeal. Most of the time it’s like eating glue. You know all the health benefits of eating oatmeal, but you’re still not convinced even after adding a drizzle of honey. Well, have no fear because I have a tasty and chewy cookie recipe that could spice up your oatmeal life.(PS: this recipe has no affiliation with the musical duo ‘Hall and Oates’, it’s just a friendly pun)
3 eggs (beaten)
1 tsp of vanilla
1 cup of butter
1 cup of brown sugar
1 cup of white sugar
2 1/2 cups of flour
1 tsp of salt
1 tsp of cinammon
2 tsp of baking soda
2 cups oatmeal
3/4 cup of chopped nuts
- Mix eggs and vanilla together and let it stand for 1 hour.
- Cream together butter and sugar.
- Add flour, salt, cinnamon and soda and mix.
- Blend in egg-raisin mixture, oatmeal, and chopped nuts.
- Dough will stiffen.
- Heap teaspoons of dough mixture onto ungreased cookie baking paper. Roll into balls and flatten slightly onto tray.
- Bake at 176 degrees celsius until brown, dark and chewy (12-13 minutes).
- Cool your cookies on a cooling rack and enjoy these bad boys.
Do you have a lot of old bananas at home and you’re not quite sure what to do with them? Make use of those ageing bananas and try my awesome banana bread recipe.
– 140g of softened butter
– 140g of caster sugar
– 2 large eggs (beaten)
– 140g of self-raising flour
– 2 very ripe bananas (mashed)
– 1 tsp of baking powder
1. Start by preheating your oven to 180°C. Butter a loaf tin and line the base and sides with baking paper.
2. Cream butter and sugar until it’s light and fluffy before slowly adding a bit of flour and eggs. Add the rest of the remaining flour, banana and baking powder.
3. Pour contents into the loaf tin and bake your 30 mins. To check if your bread is ready, use a skewer to pierce the skin. Withdraw the skewer to check if the skewer is clean. The bread should be ready if the skewer does not contain any crumbs.
4. Cool in the tin for 10 mins then transfer the bread onto a wire rack.
5. Eat it. Taste your hard work.