Gemma’s Best-Ever Oatmeal Cookies

Ingredients

  • 1/2 cup (4oz/115g) butter, room temperature
  • 1/2 cup (4z/115g) sugar
  • 1/2 cup (3oz/85g) brown sugar
  • 1 teaspoon vanilla
  • 1 egg*
  • 3/4 cup (3 3/4oz/105g) all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (4 1/12oz/128g) rolled oats
  • 2/3 cup (3 1/3oz/94g) raisins

No-Bake Butterscotch-Coconut Cookies

Ingredients

  • 3/4 cup butterscotch chips
  • 3/4 cup creamy no-stir peanut butter
  • 1 cup quick-cooking oats
  • 1 1/4 cups unsweetened shredded coconut, divided
  • 1/4 teaspoon kosher salt
  • 2 ounces dark chocolate (optional)

Directions

  1. Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
  2. Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
  3. Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.

Carrot Cake Cookies

Ingredients

COOKIES
  • 1 c. butter, softened
  • 1 c. brown sugar
  • 1/2 c. granulated sugar
  • 2 eggs
  • 1 tsp. pure vanilla extraact
  • 1 1/2 c. flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 c. shredded carrots
  • 1/2 c. unsweetened shredded coconut
  • 1/2 c. raisins
  • 2 c. old-fashioned oats
CREAM CHEESE GLAZE
  • 1 c. powdered sugar
  • 1 oz. cream cheese, at room temperature
  • 1 tbsp. milk
  • 1/4 tsp. pure vanilla extract

Maple, Brown Sugar and Cinnamon Overnight Oats

Ingredients

  • 2 c rolled oats gluten-free
  • 1 tsp vanilla
  • 2 c almond milk
  • 3 Tbsp brown sugar
  • ¾ tsp cinnamon
  • 3 Tbsp pure maple syrup
  • ¼ c pecans coarsely chopped, toasted

Directions

  1. In four mason jars place equal amounts of the oats, vanilla and milk in each. Stir to mix well.
  2. In a small bowl, combine brown sugar, cinnamon and maple syrup. Pour a quarter of this mixture in each of the jars over the oats. Stir to combine.
  3. Refrigerate jars for at least 2 hours or overnight.
  4. Just before serving, toast pecans at 325 degrees for 5-7 minutes. Divide pecans and sprinkle in each jar.
  5. Serve with additional cinnamon and maple syrup, if desired, and enjoy!

Tips: This recipe can either be made in two larger mason jars, each holding two servings, or four smaller mason jars, each containing one single serving.

Chunky Chocolate Chip Cookies

Ingredients

  • plain flour 100g
  • Bicarbonate of soda ¼ tsp
  • Baking powder ¼ tsp
  • Salt ¼ tsp
  • Unsalted butter 125g
  • Soft brown sugar 175g
  • Caster sugar 25g
  • Egg 1
  • Vanilla extract 1 tsp
  • Walnuts 50g, chopped
  • Porridge oats 175g
  • Dark chocolate 50g, chopped into small chunks

Directions

  1. Heat the oven to 180c/fan 160c/gas 4. Mix the flour, bicarb, baking powder and salt in a bowl. Cream the butter, sugars, egg and vanilla with electric beaters. Stir in the flour mixture, then add the nuts, oats and chocolate.
  2. Line 2 baking sheets with non-stick baking parchment and drop large tbsps of dough onto them. Press down gently. Bake for 8-10 minutes until light golden. Let cool for 5 minutes before transferring to a wire rack.

Breakfast Cookies

Ingredients

  • Egg 1, beaten
  • Butter 50g, melted
  • Soft light brown sugar 3 tbsp
  • Maple syrup 1 tbsp
  • Wholemeal flour 50g
  • Jumbo porridge oats 100g
  • Baking powder 1 tsp
  • Raisins 50g
  • Dates 50g, chopped
  • Mixed spice a good pinch
  • Ground cinnamon a good pinch

Directions

  1. Heat the oven to 180C/fan 160C/gas 4. Put the egg in a bowl with the melted butter, sugar and maple syrup. Mix the flour, oats, baking powder, raisins, dates and spices, then pour the liquid ingredients into the dry. Mix well until combined, then leave for 10 minutes for the ingredients to meld.
  2. Add large spoonfuls of the mix to a baking tray lined with baking paper and push down to flatten. Bake for 15-17 minutes, or until risen, crisp and golden at the edges (the middle will stay quite soft). Leave to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. Keep in an airtight container for up to 3 days.