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Scotch oatmeal cookies

October 22, 2010
by seemichellecook

I can’t believe how long it’s been since I made Brendas oatmeal, it’s so good! I’ve been having it for lunch and breakfast. Except as usual I have to muckitup as Steve would say :)

Muck it up

verb – ( muk-it-up) The act of taking a perfectly good recipe and making it unrecognizable

“Mommy! those were good pancakes! why’d you have to muckitup?”

Today I put 1/2 cup of Brenda’s oatmeal in 1 cup plain yogurt, with gojis, chia seeds, maca, pumpkin spice, oranges, strawberries, coconut and sweet dehydrated buckwheat.    Yum  

But weren’t we talking about cookies?

The girls love Walker Oat cakes .  You can get these from most grocery stores now in Canada but they are only available here at specialty shops and you guessed it, they ain’t cheap! But I sure am starting to sound cheap huh?  I’m not really (although the man wishes I were :) )  but I really do hate paying silly prices for things I can make for pennies.     I actually made these by mistake, well not really cause I meant to make them but I found this recipe that I thought was funny and figured I would give it a go.

I just loved how the ingredients were measured out in teacups!     How do you measure a teacup??  I just assumed 1 cup.  Nope!  The mixture was a gloppy mess so I had to make some adjustments.   My new-found recipe goes as follows….

3 cups oats

1 cup oat bran

1 cup white flour

1 cup whole wheat flour plus 1/4 cup

2/3 cups chilled butter

1 cup milk

2 tsp salt

.5 tsp baking soda

Mix all dry ingredients together well.  Cut chilled butter into little pieces, add into flour mixture and combine until butter is the size of little peas.  If you have a food processor it’s very quick, just pulse a few times.  Finally add milk.  Mix dough until it all comes together (it will be a bit sticky).    Sprinkle the 1/4 cup  flour on a flat surface and roll dough out until about a 1/4″ thick and then using a cookie cutter (or a plastic cup like me) cut out your cookies, place on a parchment covered sheet and bake just until lightly browned at 350 degrees.  If you prefer a crunchier cookie then bake 5 min longer.

Check out my nice bottle of Shiraz for rolling till my ‘stuff’ arrives.

When finished baking, remove from pan and let cool on a cooling rack.  I got 30 cookies from this batch.  If you’ve ever had these cookies then you know they are not sweet at all (just giving you the heads up!).

These babies are perfect with some hot tea mid-day.  That is if I were Scottish

I thought they were yum! (but then I don’t like anything too sweet).  Perfect with a bit of jam on top.

Alex loved them.  She kept asking for more after dinner and if fact ended up eating most of them.

Jo they taste like nothing. Not interested

The man told me they were really good but the next morning there were some still in the container.  Not interested.

I’m going to make these again.  Gluten free and then lactose free so please stay tuned

Have you ever messed up a recipe only to make it better?

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