- Makes 16 cookies (enough for 8 lunches or 16 snacks) - Takes 40 minutes -
Gather together…
75g melted (unsalted) butter.
175g porridge oats.
100g (approx. ½ tub) Philadelphia or other unbranded soft cheese.
100ml milk.
50g coarsely grated cheddar.
Get cooking...
1. Preheat the oven to 180 C (160 C fan) or Gas 4.
2. Butter- grease a large baking tray.
3. Melt the butter gently in a medium-large pan on the hob.
4. Turn off the heat.
5. To the buttery-pan add the 175g porridge oats, the 100g of soft cheese and the 100ml of milk. Mix really well.
6. Leave the mixture to soak for 5 minutes.
7. Meanwhile, coarsely grate the 50g of cheddar cheese and add it to the cookie mixture, stir well.
8. After the 5 minutes of soaking time is up, divide the mixture in half (giving you two equal piles in total), then half again (giving you four equal piles in total), then make 4 balls of cookie dough from each (giving you 16 cookies in total).
9. Place the 16 balls of cookie dough on the baking tray and flatten slightly, until approximately 1cm thick all over.
10. You can put them quite close together as they don’t spread out much during baking.
11. Bake for 15 – 20 min. They will brown slightly on their edge, but the tops stay light in colour.
12. Cool on the baking tray for 5 minutes.
13. Cool fully on a wire rack.
14. Eat on the day of making or freeze them in an airtight container.