Overnight Oats Cookies
Chewy in texture and with a warm cinnamon vanilla flavor, these overnight oats cookies can be made into a grab-and-go breakfast or tasty dessert!
Ingredients
- 2 cups “quick” oats
- 3/4 cup packed brown sugar
- 3/4 cup oil
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
1- Preparing the Oat Mixture:
- In a large bowl, mix the quick oats, packed brown sugar, and oil.
- Cover the bowl with plastic wrap or a lid and let the mixture sit on thecountertop overnight. If preferred, you can place it in the refrigerator.
2- Final Mixture:
- After letting the mixture sit overnight, take the bowl out of the refrigerator ifyou placed it there.
- Add the egg, salt, vanilla extract, and cinnamon to the moistened oat mixture.
- Mix well until all ingredients are thoroughly combined.
3- Forming the Cookies:
- Preheat the oven to 165°C (325°F).
- Use a #20 scoop to portion the dough onto a baking sheet. Leave spacebetween each portion.
4- Baking:
- Bake the cookies in the preheated oven for 15 minutes, or until they are lightlygolden around the edges.
5- Cooling:
- Once baked, let the cookies cool on the baking sheet for a few minutes.
- Then transfer them to a wire rack to cool completely.
Notes
1. Type of Oats: For this recipe, do not use thick-cut oats. Use quick oats or
rolled oats. Quick oats will mix more evenly and provide the right texture for
the cookies, while rolled oats will add a chewier texture. 2. Cookie Texture: If you prefer crunchier cookies, extend the baking time
slightly, watching closely to prevent burning.
For softer cookies, be sure not to overbake and allow them to cool completely
on the baking sheet before transferring to a wire rack. 3. Optional Add-ins: You can add extra ingredients to vary the recipe, such as
1/2 cup of chocolate chips, chopped nuts, raisins, or shredded coconut.
A bit of orange or lemon zest can add a fresh touch to the cookies. 4. Oat Mixture: Make sure to mix the oats, sugar, and oil well before letting it
rest. If the mixture seems too dry, you can add an extra tablespoon of oil or a
little water to achieve the desired consistency. If you decide to refrigerate the mixture overnight, let it sit at room temperature for about 15 minutes before adding the remaining ingredients to make it
easier to mix. 5. Handling the Dough: The dough might be a bit sticky after resting. If it's
difficult to handle, slightly moisten your hands or the scoop with water.
If you're in a hurry, you can chill the dough for 15-30 minutes before shaping
the cookies to make it easier to handle. 6. Cookie Size: A #20 scoop generally produces medium-sized cookies. If you
prefer smaller or larger cookies, adjust the portion size and baking time
accordingly. 7. Storage: Store the cookies in an airtight container at room temperature for up
to one week.
You can also freeze the portioned dough for future baking. Place the portions
on a tray, freeze until firm, and then transfer to a freezer bag. Bake directly
from the freezer, adding a couple of extra minutes to the baking time.
rolled oats. Quick oats will mix more evenly and provide the right texture for
the cookies, while rolled oats will add a chewier texture. 2. Cookie Texture: If you prefer crunchier cookies, extend the baking time
slightly, watching closely to prevent burning.
For softer cookies, be sure not to overbake and allow them to cool completely
on the baking sheet before transferring to a wire rack. 3. Optional Add-ins: You can add extra ingredients to vary the recipe, such as
1/2 cup of chocolate chips, chopped nuts, raisins, or shredded coconut.
A bit of orange or lemon zest can add a fresh touch to the cookies. 4. Oat Mixture: Make sure to mix the oats, sugar, and oil well before letting it
rest. If the mixture seems too dry, you can add an extra tablespoon of oil or a
little water to achieve the desired consistency. If you decide to refrigerate the mixture overnight, let it sit at room temperature for about 15 minutes before adding the remaining ingredients to make it
easier to mix. 5. Handling the Dough: The dough might be a bit sticky after resting. If it's
difficult to handle, slightly moisten your hands or the scoop with water.
If you're in a hurry, you can chill the dough for 15-30 minutes before shaping
the cookies to make it easier to handle. 6. Cookie Size: A #20 scoop generally produces medium-sized cookies. If you
prefer smaller or larger cookies, adjust the portion size and baking time
accordingly. 7. Storage: Store the cookies in an airtight container at room temperature for up
to one week.
You can also freeze the portioned dough for future baking. Place the portions
on a tray, freeze until firm, and then transfer to a freezer bag. Bake directly
from the freezer, adding a couple of extra minutes to the baking time.
Nutrition
Calories: 232kcalCarbohydrates: 23gProtein: 2gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 14mgSodium: 106mgPotassium: 72mgFiber: 1gSugar: 14gVitamin A: 20IUVitamin C: 0.003mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!