These homemade oatmeal cookies are buttery, tender, and gently crumbly, with golden tops and a fine oat texture. Made with simple pantry ingredients, they are lovely alongside a cup of tea or coffee.

Yield: 10 cookies
Bake time: 20–25 minutes
Oven temperature: 355°F (180°C)

Ingredients

• 1 cup plus 2 teaspoons all-purpose flour (4.4 ounces / 125 g)
• Approximately 1½ cups plus 1 tablespoon old-fashioned rolled oats, measured before grinding (4.4 ounces / 125 g)
• 7 tablespoons butter, softened (3.5 ounces / 100 g)
• ½ cup granulated sugar (3.5 ounces / 100 g)
• 1 egg
• ½ teaspoon baking powder
• Pinch of salt

Instructions

1. Prepare the oven and pan. Preheat the oven to 355°F (180°C). Line a baking sheet with parchment paper.
2. Grind the oats. Blend the rolled oats in a blender or food processor until they reach a flour-like consistency.
3. Combine the dry ingredients. In a large bowl, mix the ground oats, all-purpose flour, sugar, baking powder, and salt.
4. Make the dough. Add the softened butter and rub it into the dry ingredients with your fingertips until the mixture resembles crumbs. Add the egg and mix until a soft dough forms.
5. Shape the cookies. Divide the dough into 10 portions and roll each into a small ball. Arrange on the prepared baking sheet, leaving space between them.
6. Bake. Bake for 20–25 minutes, or until golden.
7. Cool and serve. Let the cookies firm up on the baking sheet, then transfer to a wire rack to cool. Serve with tea, coffee, or a glass of milk.

Recipe Notes

Measure before grinding: The oat quantity refers to rolled oats before they are blended into flour. Cup measurements vary by brand, so use the listed weights for the most consistent results.

Oven setting: If your oven only allows 25-degree increments, use 350°F and check for golden color from 20 minutes; the cookies may need a little longer.

Storage

Once completely cool, keep the cookies in an airtight jar or container.