I don’t know if you’ve noticed, but the internet’s oat cookie game is STRONG right now. I feel like I’ve had awesome looking oat cookies flying at me from every angle. Honestly? I liked it.
The first little fella that caught my eye was these Salted Oat and Thyme Cookies, from the amazing new blog Baked, and then there were these Oatmeal Cream Pies on Food52 from Sarah of The Vanilla Bean Blog! And of course, as an Aussie, I’m totally in love with Anzac biscuits, and they’re never far from my heart (or mouth).
So inspired by that, I have for you my ultimate oat cookie. They’re salty, they’ve got pecans (awesome), they’re majorly buttery, strong with vanilla and they’ve got that gorgeous hum of brown sugar throughout.
These are the perfect oat cookie texture for me, right on the line of crispy and chewy. There’s no egg in there, so there’s absolutely no hint of cakiness, and the baking soda gives them just enough lift to stop them from being greasy and too crisp.
There’s only one way to improve this cookie is to smush a big ol’ scoop of vanilla right between two of them.
And that is my recipe for a damn good weekend! Hey tag me on instagram if you make these, or even if you make any other ice cream sandwich this weekend! It’s @thesugarhit, and if I see any awesome ones I’ll be sure to share them in my feed.
- 1 cup (150g) plain flour
- 1 cup (125g) whole rolled oats
- 1 cup brown sugar
- 1 tsp sea salt
- ½ cup pecans, chopped
- 1 stick + 2 tbsp (150g) butter
- 1 teaspoon vanilla bean paste or extract
- 1 tsp baking soda (bicarbonate soda)
- 2 tbsp boiling water
- Preheat the oven to 350F/160C and line 2 baking trays with baking paper.
- Place all the dry ingredients in a bowl and stir to combine.
- Melt the butter and vanilla together in a medium saucepan.
- Stir the baking soda and boiling water together in a small bowl, and then add to the butter. Be careful, because it will foam up.
- Quickly add the butter to the dry ingredients and stir together with a wooden spoon.
- Take tablespoons of the mixture and roll them into walnut sized balls. Place them on the baking trays, leaving plenty of room between them as they spread to double their size.
- Bake for 10-12 minutes or until golden brown and spread. They will be very soft, so leave them to cool on the tray for five minutes before transferring to a wire rack.
- Once cooled, these are just the right combo of crispy and chewy and they make awesome ice cream sandwiches.