Buttermilk Oatmeal Cookies

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    Buttermilk Oatmeal Cookies

    Buttermilk Oatmeal Cookies

    (20)
    1hr


    16 people made this

    About this recipe: A delicious oatmeal cookie recipe that's truly special thanks to the addition of buttermilk, helping them stay soft and moist.

    Ingredients
    Serves: 72 

    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 160g porridge oats
    • 225g butter, softened
    • 100g caster sugar
    • 175g dark brown soft sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 75g buttermilk
    • 150g raisins
    • 90g chopped walnuts

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 190 C / Gas 5. Sift together the flour, bicarb, salt and cinnamon; stir in the oats and set aside. Grease baking trays.
    2. In a large bowl, cream together the butter, caster sugar and dark brown soft sugar until light. Beat in the eggs, one at a time, then stir in the vanilla. Stir in the flour mixture alternately with the buttermilk. Fold in the raisins and walnuts. Drop by rounded spoonfuls onto the prepared trays.
    3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (20)

    0

    Very yummy cookies. They stay soft and aren't too sweet. The nuts really give it that extra specialness Oh and I didn't have brown sugar so I used 175g granulated sugar aswell as the 100g caster sugar. Worked great  -  13 Oct 2013

    by
    8

    NOt the prettest cookie, but a big hit in my house. My kids can't get enough of these and they don't normally like oatmeal cookies. I used a subsitute buttermilk suggestion (1tbsp lemon juice and enough milk to make a full cup with both) and used baking powder instead of baking soda. I also turned the heat down to 350 and cooked a little longer. One last thing... there's no way anyone is going to get 72 cookies out of this! I got a little more then 36 using a teaspoon.  -  26 Mar 2003  (Review from Allrecipes US | Canada)

    by
    4

    I was looking for a chewy cookie, that is very moist inside. These are very cake-like and dry. The batter tastes better than the cooked product.  -  07 Apr 2007  (Review from Allrecipes US | Canada)

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