We are back on the cookie bandwagon and these oats cookies have a good dose of cinnamon and cashews and raisins and offer a guilt free option to those who few guilty about eating cookies. Though in my opinion it does not make sense to feel guilt or any negative emotion when you eat. Enjoy what you eat and have fun, especially cookies. These cookies work for people of all ages, be it adults or kids. It can be whipped up in a jiffy and is perfect for a quick snack when you don’t know what to make.
I love to bake these cookies along with my daughter. She enjoys measuring out ingredients and mixing the dough. It is a good activity when I teach her different things like maths, science and we enjoy the process immensely. I truly believe baking is a necessary skill for kids since it is a beautiful mix of the important concepts of mathematics, science and art. If left to me, I would certainly include it as part of a regular school curriculum. But till that happens, I strongly urge all of you to bake with kids while teaching them in a fun way to understand and retain basic critical concepts. Happy Baking!
Why I like these oats cookies?
The oats cookies have a nice chewy texture with a lovely bite from the cashews. These cookies do not need any chilling time and is a quick fix for an evening snack or to fill the quite dreadful snack box for school. I also like these cookies since I replace the cinnamon and cashew and it turns into a whole new kind of cookie with minimal effort. I am a fan of the chewy fudge type cookies as against the airy light ones and this one fits the bill perfectly.
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Oats Cinnamon Cookies
- OTG or MIcrowave Oven to bake
- 120 gms Instant oats
- 105 gms Sugar
- 20 pieces Cashewnuts, broken
- 1/4 tsp Ground cinnamon
- 90-95 gms Unsalted butter
- 1 Pinch of Salt
- 1-2 tbsp Milk, if needed
- Preheat the oven to 180C and line a baking tray with parchment
- In a bowl, mix the oats, sugar, cinnamon, cashewnuts and salt
- Add 85gms of butter and mix all the ingredients together to form a smooth dough. If the dough is dry then add butter at 5 gms at a time
- Add 1-2 tbsp of milk, if needed to make it into a smooth dough
- Divide the dough into 16 portions and roll each portion into a ball shape
- Place the dough balls on the baking tray and slightly press them down to flatten each of them
- Bake for 15-17 minutes or till the cookies start browning
- Cool the cookies on the tray for 10 minutes and then on a cooling rack
- Store in an air tight container and enjoy with a glass of milk
Check out the other bloggers doing this Bake-a-thon