*white dude voice* Let’s take a look at the dictionary definition, shall we?
if inaba is so accepting, then why is it that i, tohru adachi,
This is a great and simple recipe I made for myself using pantry staples we had on hand, and it turned out so well that I wanted to share! Great for a filling breakfast, snack, a crumble/ice cream/yogurt topping, or just a treat because you deserve it!
I’ve made this two ways: with a stand mixer and by hand. Using a stand mixer makes this recipe go really easily for a low-spoon day: just drop in the ingredients and mix! However, I usually don’t have access to one, so I’ve included the by-hand method too. It’s lots of fun to squish and work the ingredients together, but takes more time and uses more energy.
This recipe can be made gluten-free, dairy-free, and vegan with substitutions, but I haven’t tried them myself.
Onto the recipe!
- Large bowl and spatula OR stand mixer with paddle attachment
- 1/2 cup measure
- Pan for oven use, with parchment paper/nonstick cookie sheet OR greased and floured pie or cake pan
- 3/4 cups butter (1.5 sticks), at room temperature (or from fridge: microwave for ~30 seconds until soft)
- 1/2 cup light/golden brown sugar (use 1/2 normal brown sugar and 1/2 white sugar or just brown sugar if you like the molasses flavour. It’s up to you!)
- 2 1/2 cups quick oats (the instant packages work too! Try using flavoured packets for a different spin!)
- 1/2 cup flour (or nut meals, gluten not needed!)
- 1/2 cup mix-ins (optional)
First, preheat your oven to 325F or 160C, so it’s ready when you are!
Drop your butter into a bowl, and mix it on medium in a stand mixer for 1.5 minutes, or with the spatula until almost fluffy. Add the sugar and mix again until fluffy again (about 1-2 minutes).
Start adding the oats 1 cup at a time. If you’re using a spatula, it might be easier after 1 cup of oats to use your hands. Mix the oats around and then squish them together with the sugar/butter until mixed well. Add the 1/2 cup of flour with the final 1/2 cup of oats, and mix again! Now you can add your mix ins. I use a few handfuls of chocolate chips, but raisins, nuts, or small pieces of dried fruit work too! Be creative!
Once your mix-ins are in, you can choose how you want to cook and shape your oat cookies. They hold together very well, so make sure you pack them down densely at about 1cm/0.4” thickness. Use a cookie cutter, pack them into a pan, or just make one rectangle. You can also sprinkle them with a bit of sugar or shredded coconut for a fun topping! Depending on your shapes, they’ll cook for different times, so start checking on them at about 10-15 minutes, and take them out after when you tap them on the top, the top doesn’t buckle in. While you wait, make sure to soak the bowl in very warm water, or the butter won’t come off easily later.
Take them out of the oven, cut if you want to, then let them cool for about 5 minutes before enjoying! They will last in a plastic bag at room temperature for about a week.
Substitutions (beware: untested!)
Gluten free: substitute wheat flour for oat flour, nut flours, or all-purpose gluten-free flour. **Oats are normally gluten-free, but check your package to make sure! Any flour works as a substitute because the recipe doesn’t use the flour as a binder, so nut flours are fine! I wouldn’t recommend tapioca flour, as it might make the bars a bit chewier than you want.
Dairy-free/Vegan: substitute coconut oil or a dairy-free butter substitute that is solid at room temperature. You might want to add a bit more flour to hold the cookies together if the dough is more like a batter.
i hate it when ppl be like “ur favorite anime is shit”
of course it is. im shit too. its a perfect combination. get out of here and let me roll around in my trash anime and be happy with my filth life