Crisp & crunchy, these Oatmeal Cereal Cookies are a hit every time !
These Oatmeal Cereal Cookies are delightfully crisp and crunchy & are always a hit with our entire family ! They’re great with tea and make a nice lunchbox filler, too.
The recipe states that it makes 14 cookies, but I always manage to get 30 decent sized cookies (rolling walnut sized balls before flattening). These cookies do spread out a little during baking – so be sure to place them a little distance apart on your baking sheet -:
Oatmeal Cereal Cookies (taken from the book ‘Cookies’ published by ‘Pick ‘n Pay’ Supermarket)
175 gm/6 oz/¾ cup Butter (at room temperature, plus extra for greasing)
150 gm/5 oz/¾ cup Sugar
1 Egg Yolk
175 gm/6 oz/1 ½ cups plain flour, plus extra for dusting
5 ml/1 tsp Bicarbonate of Soda
2.5 ml/½ tsp Salt
50 gm/2 oz/scant ½ cup rolled Oats
50 gm/2 oz/scant ½ cup crunchy Granola type cereal (I use puffed rice or cornflakes)
With an electric mixer, cream the butter & sugar together until light & fluffy. Mix in the egg yolk. Sift over the flour, bicarbonate of soda & salt, then stir into the butter mixture. Add the oats & cereal & stir to blend. Chill for at least 20 minutes. Preheat the oven to 190’C/375’F/Gas Mark 5. Grease a baking sheet. Roll the dough into balls. Place them on a baking sheet & flatten with the bottom of a floured glass (I use a fork & also sprinkle brown sugar over the tops before baking). Bake for 10 – 12 minutes, or until golden. Transfer to a wire rack to cool. Makes 14.
The recipe states that it makes 14 cookies, but I always manage to get 30 decent sized cookies (rolling walnut sized balls before flattening). These cookies do spread out a little during baking – so be sure to place them a little distance apart on your baking sheet -:
Oatmeal Cereal Cookies (taken from the book ‘Cookies’ published by ‘Pick ‘n Pay’ Supermarket)
175 gm/6 oz/¾ cup Butter (at room temperature, plus extra for greasing)
150 gm/5 oz/¾ cup Sugar
1 Egg Yolk
175 gm/6 oz/1 ½ cups plain flour, plus extra for dusting
5 ml/1 tsp Bicarbonate of Soda
2.5 ml/½ tsp Salt
50 gm/2 oz/scant ½ cup rolled Oats
50 gm/2 oz/scant ½ cup crunchy Granola type cereal (I use puffed rice or cornflakes)
With an electric mixer, cream the butter & sugar together until light & fluffy. Mix in the egg yolk. Sift over the flour, bicarbonate of soda & salt, then stir into the butter mixture. Add the oats & cereal & stir to blend. Chill for at least 20 minutes. Preheat the oven to 190’C/375’F/Gas Mark 5. Grease a baking sheet. Roll the dough into balls. Place them on a baking sheet & flatten with the bottom of a floured glass (I use a fork & also sprinkle brown sugar over the tops before baking). Bake for 10 – 12 minutes, or until golden. Transfer to a wire rack to cool. Makes 14.
