Ingredients

  • ¼ cup (310 ml) fine brown sugar
  • ½ cup (125 ml) icing sugar
  • 1 cup (250 ml) softened butter
  • 2 eggs
  • 2 Tbsp (30 ml) NESTLÉ IDEAL EVAPORATED MILK
  • 1 tsp (5 ml) vanilla extract
  • 1 ¾ cups (430 ml) flour
  • 1 tsp (5 ml) baking powder
  • ½ tsp (2.5 ml) salt
  • 2 ½ cups (625 ml) rolled oats

Method

  • Preheat oven to 190˚C.
  • Combine 1 ¼ cup (310 ml) fine brown sugar and ½ cup (125 ml) icing sugar with 1 cup (250 ml) softened butter. Beat until creamy.
  • Add 2 whole eggs, 2 Tbsp (30 ml) NESTLÉ IDEAL EVAPORATED MILK and 1 tsp (5 ml) vanilla extract. Beat until mixed thoroughly.
  • Add 1 ¾ cups (430 ml) flour, sifted.
  • Add 1 tsp (5 ml) baking powder and ½ tsp (2.5 ml) salt.
  • Gradually fold in 2 ½ cups (625 ml) rolled oats. Blend until colour and texture of the dough is uniform.
  • Using a measuring spoon, scoop out the batter and drop it onto an ungreased baking sheet.
  • Bake for 9 to 10 mins.
  • Cool the newly-baked cookies for a minute or so on baking sheet before transferring to a rack.

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