Oat cookies, anyone? I don’t know anyone who doesn’t love them! They are one of those childhood comfort food memories that most of my friends share. My mom usually rolled the dough into balls, and flattened them before baking to make round cookies. I think it is a lot less effort to put the whole batch of dough into a flat baking tin, and just cut it into bars after baking.
The perfect oat bar or cookie should be slightly chewy, but not underbaked. This recipe makes sure you get golden brown bars with a slightly chewy texture, every time. I add sunflower seeds, linseeds and black sesame seeds to give it some extra texture. The almonds are just a luxurious touch – together with the butter and cinnamon it reminds me of dreamy butterkuchen…
- 1 cup oats
- 1 cup desiccated coconut
- 1 cup cake flour
- 1 cup brown sugar
- 1/2 cup sunflower seeds
- 1/2 cup linseeds
- 1 heaped tablespoon black sesame (or white sesame)
- 1/2 cup flaked almonds
- 1/2 teaspoon fine cinnamon
- 1/2 teaspoon salt
- 125 g butter, melted
- 2 tablespoons honey
- 1 teaspoon baking soda, dissolved in 2 tablespoons milk
- Pre-heat oven to 180 degrees Celsius. Grease a flat baking pan.
- Mix all dry ingredients together.
- Stir honey into melted butter, and stir into dry ingredients.
- Dissolve baking soda in milk, en stir into dry ingredients. Mix well. The mixture will look like buttery muesli, not like a ball of dough.
- Spoon the mixture into the greased baking pan, and flatten roughly with your hands. Then take a rolling pin and flatten it neatly into all the corners.
- Bake for 15 minutes at 180 degrees Celsius.
- Remove from oven, cut into bars, then cool in the pan.
This recipe was inspired by Ettje Coetzer’s recipe for traditional oat cookies that featured in “Weg” magazine of March 2007.