I wanted to make something simple with her and found this easy one! (Check out the nifty self standing nature of the book. No need to prop it up against the kettle or get flour all over it from laying it flat on the bench!)
The mixture did not come together as easily as it suggested ("use your hands to create a soft dough"). It was as crumbly as the crumble for an apple crumble (which is probably a brilliant alternative use!).
So we pressed it into a cake tin and actually this was even easier than having to roll and cut cookies.
Here's the recipe in Thermotalk:
80g demerara sugar (I just used raw sugar, and in the future I will reduce it to 50g)
100g plain wholemeal flour
100g porridge oats
Preheat oven to 180C.
Cream butter and sugar for 10 secs on speed 5.
Scrape down sides and mix again for 10 secs on speed 5.
Add flour and oats and mix for 5 secs on speed 4.
Press into a greased 20cm x 20cm cake tin.
Bake in oven for 25-30mins until golden.
Mark out the cookies in the tin as soon as they come out of the oven with a sharp knife (We did them 5 x 5).
Leave to cool for 10 minutes and then cut through them with the knife.
Lift out of the tin with an egg flip and cool on a wire rack.
Store in an airtight container.
We will be making these again for a quick and healthy snack!
Leftover tip: It is a very crumbly cookie so after the last cookie is gone sprinkle any crumbles left in your container over some yoghurt (a la granola style) or just tip them straight into your mouth ("waste not want not"!)