Jamie oliver's multi-grain oatmeal cookies
Indulge in the wholesome goodness of Jamie Oliver's multi-grain oatmeal cookies, made with whole-grain wheat flour, brown sugar, and a hint of cinnamon. Perfect for a nutritious snack with simple ingredients and delicious flavor.
- 16 Apr 2024
- Cook time 12 min
- Prep time 12 min
- 8 Servings
- 10 Ingredients
Jamie Oliver's multi-grain oatmeal cookies are a delicious and healthy twist on the classic cookie. Packed with whole grains and a dash of cinnamon, these cookies are perfect for a wholesome snack or quick breakfast treat. Follow the simple steps and tips below to achieve the perfect batch every time.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy. You can do this using a hand mixer or by hand with a wooden spoon.
- Beat in the egg until fully incorporated.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the whole-grain wheat flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Gently fold in the multi-grain oatmeal until evenly distributed throughout the dough.
- Using a tablespoon or a small cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve once cooled. Store any leftovers in an airtight container at room temperature.
Tips:
- Ensure the butter is at room temperature before you start mixing. This helps in achieving a smooth and consistent dough.
- For a richer flavor, let the mixed dough rest in the refrigerator for 30 minutes before baking.
- Don't overmix the dough after adding flour to avoid tough cookies.
- Use an ice cream scoop to portion out the dough for evenly sized cookies.
- Bake the cookies in the middle rack of the oven to ensure even baking.
- Check the cookies a couple of minutes before the suggested baking time to avoid overcooking, as oven temperatures can vary.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack; they will firm up as they cool down.
Following these steps will help you create delightful multi-grain oatmeal cookies that are both healthy and delicious. Enjoy them as a nutritious snack or a breakfast treat with a glass of milk or a cup of tea.
| Nutrition Facts | |
|---|---|
| Serving Size | 33 grams |
| Energy | |
| Calories 110kcal | 4% |
| Protein | |
| Protein 3.37g | 2% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.27g | 6% |
| Sugar 4.08g | 4% |
| Fat | |
| Fat 3.78g | 4% |
| Saturated 1.73g | 6% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 30mg | 5% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 0.81mg | 5% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 0.01mg | 0% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 0.92ug | 1% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.75mg | 7% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 90mg | 8% |
| Potassium, K 80mg | 2% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 0.70mg | 6% |
| Water | |
| Water 8g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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