It is a new year, and that means new resolutions, goals, or maybe catching up to previously unaccomplished ones from *ahem* 2014? Whatever yours may be, mine is to try work on this blog a bit more consistently. As you can tell I’ve been absent for quite a looong time. To be honest, I don’t have a camera or a fancy schmancy phone that allows me to take nice photos, nor do I have great photography skills, which is partially why I didn’t post anything. I’ve also been busy with school stuff too, and as you may or may not know, I am graduating THIS year! Eeek. Thinking about it makes me nauseous.
Anyways, to start off the new year, I decided today to randomly whip up these sesame oatmeal cookie. This is a super simple recipe that you make to eat as a snack, second breakfast, or whenever.
Sesame Oatmeal Cookies
Recipe type: dessert/snack
Serves: Approx. 10 large/ 22 small cookies
1 1/2 cup oats
1 cup flour
1/2 cup sugar
1/2 cup oil (you can use butter)
1/2 cup milk
2 tbsp sesame seeds
1 tbsp black sesame seeds
2 tsp chia seeds
1/2 tsp baking powder
1/2 tsp cinnamon (optional)
1/4 tsp salt
3-4 dried figs (optional)
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- (If you are using oil, skip this step) In a bowl beat sugar and butter till fluffy. Leave aside.
- Combine dry ingredients together – oats, flour, sugar, sesame seeds, chia seeds, baking powder and salt.
- Pour milk and oil into dry ingredients. (Butter users-mix yours into dry ingredients as well) And mix them well.
- Once that is done, scoop around 1/4 cup of dough (or more, to make bigger cookies) on the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown. If you like crunchier cookies, then bake for longer. But if you are like me and like softer ones, it’s alright to take them out a bit early, as these don’t have eggs, so they’ll be more moist!
- Store leftovers in an airtight container.