I realized earlier today that my cookie supply needed to be replenished [yes, another of my New Year's resolutions is to bake and devour my own cookies, not store-bought ones. I went through a couple of cookbooks till a recipe for simple oat cookies from Tessa Kiros’s *Apples For Jam* caught my eye. Picking a recipe you really like, from a gazillion recipes is quite a mean task. It all eventually boils down to the randomness of it all and of course the presentation. This time around I have followed the recipe almost verbatim, but I plan to make this a staple for all our breakfast needs and to keep it interesting, I am going to try these with some coconut [a la Anzac or some wheatgerm [trying to pack more super foods in my daily diet next time. These turned out quite crispy and moreish and almost looked like my favorite Anzac biscuits, albeit smaller ones. The texture is to die for. And with a cup full of oats in here, they might make you feel less guilty about munching on an extra one after brekkie.

Oat Cookies
[Preparation Time : 10 minutes/ Baking Time : 20 minutes/ Makes : 30

Ingredients
1 egg
80g butter, softened
1/2 cup packed light brown sugar
1/4 cup plain flour
1/4 cup wholemeal flour
1 cup quick cooking oats
1 tsp vanilla extract
1 tsp baking powder
1 tbsp milk

Method
Preheat oven to 180^oC. Line a cookie sheet with baking paper. Combine egg, sugar, butter and vanilla extract in a bowl. Process using a hand blender till light and fluffy. Place flours, baking powder, salt and oats in a bowl. Mix well. Add dry ingredients to the egg mixture along with the milk and mix gently till a smooth dough is formed.

Roll small portions of dough, the size of dried apricots; and place them on the tray at least 5 cm apart. Flatten them a little bit so they resemble a hamburger patty. Bake for 15-20 minutes till golden and cooked through. Cool on a wire rack and store in an air-tight container for up to 2 weeks.