Oaties Recipes

Steps:

• Melt together sugar, butter and milk.
• Take off heat and mix in vanilla and cocoa until smooth.
• Stir in oatmeal and coconut.
• Drop by spoonfuls on waxed paper or foil.
• Chill.
• Can also be frozen.

Steps:

• Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
• Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
• Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

Steps:

• Heat oven to 350ºF. In large bowl, beat brown sugar and spread with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well. Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats and, if desired, banana chips; mix until blended.
• Drop dough by heaping measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. With narrow metal spatula, spread into 2-1/2 inch circles.
• Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
• To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.

Steps:

• Grease a Swiss roll tin (jelly roll pan) and preheat the oven to 190C/375°F If using frozen raspberries, allow to defrost and drain.
• Mix the flour and salt and roughly rub in the butter.
• Stir the oats and sugar into the mixture and use your hands to combine (it will be a thick doughy mixture).
• Press half of the oat mixture into the prepared tin. Sprinkle over the raspberries, squashing slightly if using fresh raspberries, to release the juice. Cover with the remaining oat mixture then press down firmly.
• Bake for 20-25 minutes until golden brown. Leave to cool for 10 minutes then cut into squares.

Steps:

• In a large mixing bowl, cream butter, peanut butter, brown sugar, and granulated sugar.
• Blend in egg and vanilla.
• In another bowl, combine the rolled oats, flour, and baking powder.
• Blend into creamed mixture thoroughly.
• Do not add chocolate chips at this time.
• Drop by spoon onto ungreased cookie sheet.
• Bake at 350 degrees for 10-11 minutes or just until edges are golden brown.
• Cool on cookie sheet, then transfer unto cooling rack.
• Put the chocolate chips in a glass bowl.
• Melt in microwave by reducing the microwave heat 50% and melting for 30 seconds at a time, stirring after each interval.
• (Alternatively, melt the chocolate over low heat in a small pan on stovetop.) Take care not to scorch the chocolate!
• Spoon melted chocolate onto cooled cookies, or dip cookies in chocolate and place on waxed paper.

Steps:

• Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.
• Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.
• To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.

Steps:

• Preheat oven to 350°F.
• Beat butter and sugar together in a mixing bowl until light and fluffy.
• Beat in the egg, then milk and vanilla until well blended.
• Add oats and mix, then add flour, cocoa and baking powder. Mix until everything is well blended.
• Stir in chocolate.
• Line two baking sheets with parchment paper (or grease lightly).
• Scoop out dough in large gobs (about 1 1/4-1 3/8 oz each) and flatten slightly with a fork (dip fork in flour to prevent sticking).
• Bake for 15 minutes or until cookies are slightly risen and firm.
• Let cool on baking sheets for a few minutes then remove to wire racks to cool completely.

Steps:

• Melt margarine on a low heat.
• Mix in everything else off of the heat
• Cook at 180c for 10-15mins
• Allow to cool before covering with chocolate

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
• Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
• Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
• Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
• Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
• Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.