Leigh

Garlic butter baked salmon

Posted on by Leigh

Garlic butter baked salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 355kcal

Ingredients

  • 4 salmon fillets (about 150-200g each)
  • 60 g unsalted butter
  • 4 garlic cloves minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh lemon juice
  • olive oil for greasing
  • salt to taste
  • pepper to taste
  • lemon slices and fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 180°C (350°F).
  • Rinse the salmon fillets under cold water and pat them dry with paper towels. Place them on a baking sheet lined with parchment paper or lightly greased with olive oil.
  • In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook for about 1-2 minutes, or until the garlic becomes fragrant. Be careful not to let it brown.
  • Stir in the chopped fresh parsley and lemon juice into the melted butter and garlic mixture. Season with salt and black pepper to taste.
  • Drizzle the garlic butter mixture evenly over the salmon fillets.
  • Place the baking sheet with the salmon in the preheated oven and bake for about 12 minutes, or until the salmon flakes easily with a fork and is cooked to your desired level of doneness. Cooking times may vary depending on the thickness of your salmon fillets, so keep an eye on them.
  • Once the salmon is done, remove it from the oven and garnish with lemon slices and additional fresh parsley if desired.
  • Serve the garlic butter baked salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.
    Enjoy your delicious garlic butter baked salmon!
Nutrition Facts
Garlic butter baked salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
355
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Cholesterol
 
126
mg
42
%
Sodium
 
78
mg
3
%
Potassium
 
858
mg
25
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.1
g
0
%
Protein
 
34
g
68
%
Vitamin A
 
529
IU
11
%
Vitamin C
 
4
mg
5
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon butter chicken

Posted on by Leigh

Lemon butter chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 767kcal

Ingredients

  • 4 chicken breasts boneless and skinless2
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • 1 tsp dried origanum
  • 4 tbsp lemon juice
  • 1 tsp lemon zest
  • 50 g unsalted butter
  • salt to taste
  • pepper to taste

Rice

  • 1 cup long-grain white rice
  • 2 cups water
  • salt to taste

Garnish

  • fresh parsley
  • lemon wedges

Instructions

Start by cooking the rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a saucepan, combine the rinsed rice, water, and a pinch of salt.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

While the rice is cooking, prepare the chicken:

  • Season both sides of the chicken breasts with salt, pepper, dried thyme, and dried origanum (oregano).
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chicken breasts to the skillet and cook for about 6-8 minutes per side, or until they are cooked through and no longer pink in the center. The cooking time may vary depending on the thickness of your chicken breasts.
  • Remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
  • Add the lemon juice and lemon zest to the skillet. Scrape up any browned bits from the bottom of the pan.
  • Reduce the heat to low, and add the unsalted butter to the skillet. Stir until the butter is melted and the sauce is well combined. Simmer for a couple of minutes to thicken the sauce slightly.
  • Return the cooked chicken to the skillet and spoon some of the lemon butter sauce over the chicken.
  • Serve the lemon butter chicken over the cooked rice, drizzle with more sauce, and garnish with fresh chopped parsley and lemon slices.
    Enjoy your delicious Lemon Butter Chicken on Rice with metric measurements!
Nutrition Facts
Lemon butter chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
767
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
20
g
Cholesterol
 
177
mg
59
%
Sodium
 
151
mg
7
%
Potassium
 
462
mg
13
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
0.5
g
1
%
Protein
 
41
g
82
%
Vitamin A
 
603
IU
12
%
Vitamin C
 
10
mg
12
%
Calcium
 
52
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour pork

Posted on by Leigh

Sweet and sour pork

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 624kcal

Ingredients

Sweet and Sour Sauce

  • 250 ml tomato ketchup
  • 100 ml white vinegar
  • 100 g white sugar
  • 50 ml water
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch

Pork

  • 500 g pork loin or tenderloin cut into bite-sized pieces
  • 100 g cornstarch
  • 2 eggs beaten
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Vegetables

  • 200 g bell peppers cut into chunks
  • 200 g onion cut into chunks
  • 150 g pineapple chunks (fresh or canned)

Serving

  • 400 g cooked rice

Instructions

Prepare the Sweet and Sour Sauce:

  • In a small saucepan, combine the tomato ketchup, white vinegar, white sugar, water, soy sauce, and cornstarch.
  • Heat the mixture over medium heat, stirring constantly until it thickens and becomes glossy. Set aside.

Prepare the Pork:

  • In a mixing bowl, season the pork pieces with salt and pepper.
  • Dip each piece of pork into the beaten eggs and then coat them in cornstarch.
  • Heat vegetable oil in a deep pan or wok over medium-high heat.
  • Fry the coated pork pieces in batches until they are golden brown and crispy. Remove them from the oil and drain on paper towels.

Prepare the Vegetables:

  • In the same pan or wok, add a little more oil if needed.
  • Add the bell peppers and onions and stir-fry for a few minutes until they start to become tender.
  • Add the pineapple chunks and continue to stir-fry for another minute.

Combine and Serve:

  • Pour the prepared sweet and sour sauce over the stir-fried vegetables.
  • Add the fried pork pieces to the pan and toss everything together until the pork and vegetables are well coated with the sauce.
  • Simmer for a few minutes until the pork is heated through.

Serve:

  • Serve the sweet and sour pork over cooked rice.
    Enjoy your homemade sweet and sour pork on rice!
Nutrition Facts
Sweet and sour pork
Serving Size
 
1 Serving
Amount per Serving
Calories
624
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
163
mg
54
%
Sodium
 
937
mg
41
%
Potassium
 
979
mg
28
%
Carbohydrates
 
109
g
36
%
Fiber
 
3
g
13
%
Sugar
 
48
g
53
%
Protein
 
34
g
68
%
Vitamin A
 
2029
IU
41
%
Vitamin C
 
74
mg
90
%
Calcium
 
63
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken strips

Posted on by Leigh

Chicken strips

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 457kcal

Ingredients

  • 500 g chicken breast boneless and skinless
  • 200 g all-purpose
  • 2 eggs
  • 100 g breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • vegetable oil for frying

Instructions

  • Cut the chicken breast into strips, about 1-2 centimeters wide.
  • In a shallow bowl, mix together the flour, salt, black pepper, paprika, and garlic powder.
  • In another bowl, beat the eggs.
  • Place the breadcrumbs in a third bowl.
  • Take each chicken strip and dip it first in the flour mixture, coating it evenly. Shake off any excess flour.
  • Next, dip the floured chicken strip into the beaten eggs, making sure it's well coated.
  • Finally, coat the chicken strip with breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they adhere well.
  • Heat vegetable oil in a deep frying pan or pot to 180°C (356°F).
  • Carefully place the coated chicken strips into the hot oil, a few at a time, depending on the size of your pan. Do not overcrowd the pan.
  • Fry the chicken strips for about 3-4 minutes on each side or until they are golden brown and crispy. The internal temperature of the chicken should reach 75°C (167°F) to ensure they are fully cooked.
  • Remove the chicken strips from the oil and place them on paper towels to drain any excess oil.
  • Serve your homemade chicken strips with your favorite dipping sauce, such as barbecue sauce, ranch dressing, or honey mustard.
    Enjoy your delicious homemade chicken strips!
Nutrition Facts
Chicken strips
Serving Size
 
1 Serving
Amount per Serving
Calories
457
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
162
mg
54
%
Sodium
 
950
mg
41
%
Potassium
 
609
mg
17
%
Carbohydrates
 
57
g
19
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
38
g
76
%
Vitamin A
 
283
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
74
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken nuggets

Posted on by Leigh

Chicken nuggets

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Refrigerate: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 368kcal

Ingredients

  • 500 g chicken breasts boneless and skinless
  • 1 cup buttermilk
  • 200 g all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (adjust to taste)
  • cooking oil for frying

Instructions

  • Cut the chicken breasts into bite-sized pieces or nugget shapes.
  • In a bowl, combine the buttermilk and chicken pieces. Make sure all the chicken pieces are coated with the buttermilk. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to marinate.
  • In a separate bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  • Heat about 2-3 centimeters (1 inch) of cooking oil in a deep skillet or frying pan over medium-high heat until it reaches 175°C (350°F).
  • Take each piece of marinated chicken from the buttermilk, allowing any excess to drip off, and then coat it thoroughly in the flour mixture, pressing the flour onto the chicken to adhere.
  • Carefully place the coated chicken nuggets into the hot oil using tongs. Make sure not to overcrowd the pan; fry in batches if necessary.
  • Fry the chicken nuggets for about 3-4 minutes per side or until they are golden brown and cooked through. The internal temperature of the chicken should reach 75°C (165°F).
  • Use a slotted spoon or tongs to remove the cooked chicken nuggets from the oil and place them on a plate lined with paper towels to drain any excess oil.
  • Serve the chicken nuggets hot with your favorite dipping sauces.
    Enjoy your homemade chicken nuggets!
Nutrition Facts
Chicken nuggets
Serving Size
 
1 Serving
Amount per Serving
Calories
368
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
87
mg
29
%
Sodium
 
803
mg
35
%
Potassium
 
620
mg
18
%
Carbohydrates
 
42
g
14
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
34
g
68
%
Vitamin A
 
321
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
90
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Microwave fudge

Posted on by Leigh

Microwave fudge

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10 pieces
Calories: 375kcal

Ingredients

  • 400 g sweetened condensed milk
  • 300 g semi-sweet chocolate chips
  • 100 g unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Prepare a microwave-safe dish. You can use a glass or ceramic dish that's suitable for microwave use.
  • In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter.
  • Microwave the mixture in 20-30 second intervals, stirring each time, until the chocolate and butter are completely melted and well combined. This should take about 1-2 minutes, but be careful not to overheat it.
  • Once the chocolate and butter are smooth, stir in the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until everything is well combined.
  • Microwave the mixture for an additional 1-2 minutes, stopping to stir every 30 seconds. The fudge should become thick and glossy.
  • Pour the fudge mixture into the prepared dish, spreading it out evenly.
  • If you'd like, you can sprinkle chopped nuts, sea salt flakes, or sprinkles on top of the fudge for added flavor and decoration.
  • Let the fudge cool at room temperature for about 2 hours or until it's firm.
  • Once the fudge has set, cut it into small squares or rectangles.
  • Store the microwave fudge in an airtight container at room temperature or in the refrigerator for longer shelf life.
    Enjoy your delicious homemade microwave fudge!
Nutrition Facts
Microwave fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
375
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
37
mg
12
%
Sodium
 
114
mg
5
%
Potassium
 
322
mg
9
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
33
g
37
%
Protein
 
5
g
10
%
Vitamin A
 
372
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
135
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked potato wedges

Posted on by Leigh

Baked potato wedges

Print Pin Rate
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 384kcal

Ingredients

  • 4 large potatoes
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: Fresh herbs like rosemary or thyme for garnish

Instructions

  • Preheat your oven to 220°C (425°F).
  • Wash and scrub the potatoes thoroughly to remove any dirt.
  • Cut each potato into wedges. You can do this by first cutting the potato in half lengthwise, then cutting each half into several wedges.
  • In a large bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
  • Add the potato wedges to the bowl and toss them until they are evenly coated with the seasoned oil mixture.
  • Line a baking sheet with parchment paper or lightly grease it with some additional olive oil.
  • Arrange the seasoned potato wedges in a single layer on the baking sheet, ensuring they are not overcrowded. This allows them to bake evenly and become crispy.
  • Place the baking sheet in the preheated oven and bake for about 35 minutes or until the potato wedges are golden brown and crispy on the outside, and tender on the inside. You can flip them halfway through the baking time for even cooking.
  • Once the potato wedges are done, remove them from the oven and let them cool for a minute or two.
  • If desired, sprinkle some fresh herbs like rosemary or thyme over the wedges for added flavor.
  • Serve the baked potato wedges hot with your favorite dipping sauce, such as ketchup, mayonnaise, or a garlic aioli.
    Enjoy your delicious homemade baked potato wedges!
Nutrition Facts
Baked potato wedges
Serving Size
 
1 Serving
Amount per Serving
Calories
384
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Sodium
 
318
mg
14
%
Potassium
 
1581
mg
45
%
Carbohydrates
 
66
g
22
%
Fiber
 
8
g
33
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Vitamin A
 
258
IU
5
%
Vitamin C
 
73
mg
88
%
Calcium
 
49
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked potatoes

Posted on by Leigh

Baked potatoes

Print Pin Rate
Course: Side Dish
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 357kcal

Ingredients

  • 4 large russet potatoes
  • 150 g cheddar cheese grated
  • 30 g butter
  • 60 ml milk
  • salt
  • pepper

Instructions

  • Preheat your oven to 200°C (392°F).
  • Wash the potatoes thoroughly to remove any dirt. You can choose to peel them or leave the skins on, depending on your preference.
  • Use a fork to prick several holes in each potato. This helps steam escape while baking.
  • Rub the potatoes with a little olive oil and sprinkle them with a pinch of salt. This will give the skins a nice texture and flavor.
  • Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 55 minutes, or until the potatoes are tender when pierced with a fork.
  • While the potatoes are baking, prepare the cheese topping. In a small saucepan, melt the butter over low heat. Add the milk and half of the grated cheddar cheese. Stir until the cheese is fully melted and the mixture is smooth. Season with salt and pepper to taste.
  • Once the potatoes are done, remove them from the oven. Carefully cut a slit down the center of each potato, and then gently squeeze the sides to open them up.
  • Pour the cheese sauce over the baked potatoes, making sure it seeps into the cuts.
  • Sprinkle the remaining grated cheddar cheese on top of each potato.
  • Place the potatoes back in the oven for another 5 minutes, or until the cheese on top is melted and bubbling.
  • Remove the potatoes from the oven and let them cool for a minute or two before serving.
  • Garnish with your choice of toppings, such as sour cream, chopped chives, or bacon bits.
    Enjoy your delicious whole baked potatoes with cheese on top!
Nutrition Facts
Baked potatoes
Serving Size
 
1 Serving
Amount per Serving
Calories
357
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
609
mg
26
%
Potassium
 
1553
mg
44
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin A
 
130
IU
3
%
Vitamin C
 
21
mg
25
%
Calcium
 
51
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Shortbread cookies

Posted on by Leigh

Shortbread cookies

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 cookies
Calories: 251kcal

Ingredients

  • 250 g all-purpose flour
  • 125 g granulated sugar
  • 225 g unsalted butter cold and cubed
  • 1/4 tsp salt
  • 1-2 tsp vanilla extract

Instructions

  • Preheat the Oven: Preheat your oven to 160°C (320°F) for a fan-assisted oven or 180°C (356°F) for a conventional oven.
  • Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it.
  • Combine Dry Ingredients: In a mixing bowl, combine the all-purpose flour and granulated sugar. You can add a pinch of salt for flavor if you like.
  • Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to cut the butter into the flour and sugar mixture. Continue to work the mixture until it resembles coarse crumbs.
  • Add Vanilla (Optional): If you'd like, you can add vanilla extract to the mixture for extra flavor. Start with 1-2 teaspoons and adjust to your taste.
  • Knead the Dough: Turn the crumbly mixture onto a clean surface and gently knead it until it comes together into a smooth dough. Be careful not to over-knead; just work it until it's well combined.
  • Shape the Cookies: Roll out the dough to your desired thickness (typically about 1/2 inch or 1.27 cm) and use cookie cutters to cut out your preferred shapes. Alternatively, you can simply shape the dough into rounds or rectangles.
  • Place on Baking Sheet: Place the shortbread cookies on the prepared baking sheet, leaving a little space between them.
  • Prick with a Fork: Use a fork to prick each cookie a few times. This helps prevent the cookies from puffing up too much while baking.
  • Bake: Bake in the preheated oven for 15 minutes, or until the edges of the cookies start to turn golden brown.
  • Cool: Allow the shortbread cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy: Once the cookies have cooled, they are ready to enjoy!
    Remember that baking times can vary slightly depending on your oven, so keep an eye on the cookies as they bake to ensure they don't overcook. Shortbread cookies should have a delicate, crumbly texture when done.
Nutrition Facts
Shortbread cookies
Amount per Serving
Calories
251
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
40
mg
13
%
Sodium
 
52
mg
2
%
Potassium
 
28
mg
1
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
469
IU
9
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Oat cookies

Posted on by Leigh

Oat cookies

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 12 cookies
Calories: 284kcal

Ingredients

  • 200 g rolled oats
  • 150 g all-purpose flour
  • 150 g unsalted butter softened
  • 150 g brown sugar
  • 100 g granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a medium-sized mixing bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Mix well and set aside.
  • In a separate large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This can take about 2-3 minutes.
  • Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined.
  • Gradually add the dry ingredient mixture (oats, flour, baking soda, and salt) to the wet ingredients. Mix until everything is well combined. If you're using raisins or chocolate chips, fold them into the dough at this point.
  • Use a spoon or your hands to scoop out portions of cookie dough and form them into balls about the size of a walnut. Place these dough balls onto the prepared baking sheet, leaving enough space between each one.
  • Flatten each cookie slightly with the back of a spoon or your fingers.
  • Bake in the preheated oven for about 12 minutes, or until the edges of the cookies turn golden brown but the centers are still slightly soft.
  • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
  • Enjoy your delicious homemade oat cookies!
    Feel free to customize your oat cookies by adding nuts, seeds, or other ingredients you like. Enjoy!
Nutrition Facts
Oat cookies
Amount per Serving
Calories
284
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
41
mg
14
%
Sodium
 
156
mg
7
%
Potassium
 
99
mg
3
%
Carbohydrates
 
41
g
14
%
Fiber
 
2
g
8
%
Sugar
 
21
g
23
%
Protein
 
4
g
8
%
Vitamin A
 
332
IU
7
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.