This recipe makes nine large, thick cakes—just like the ones I adore at my local coffee shop.
If you're an oatmeal lover like me, you need to try this oatcake recipe. They make a nice snack when you want something filling and sweet, or when you need a grab-and-go breakfast on your way out the door.
I've seen oatcakes similar to these sold at my local coffee shop here on the east coast of Canada, only theirs are half dipped in chocolate. I leave out the chocolate coating just to keep it simple.
This recipe comes together quite easily, with ingredients that are often already in your pantry. It will make about nine large, thick cakes—just like the ones I adore at my local coffee shop. Feel free to make them smaller if you prefer, just make sure to reduce the cooking time by a few minutes. They also freeze quite well. I put most of my batch in the freezer to keep them fresh. Just give them about 15 minutes to warm up at room temperature when you take them out.
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- 2 cups all-purpose flour
- 2 cups quick rolled oats, or lightly ground up large oats
- 1 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, cold
- 1/2 to 3/4 cup cold water
- 1 cup chocolate chips, or chocolate chunks
- Preheat oven to 350F
- In a large mixing bowl, combine flour, oats, sugar, baking powder, and salt. Cut in the butter until the mixture becomes crumbly.
- Gradually pour in the water while mixing with a fork until a ball begins to form and dough holds together pretty well. Add chocolate chips and mix to combine.
- Roll the dough out to about 1/2" thick, or desired thickness, and cut into circles about 3" in diameter. Note: the dough is a bit sticky, so instead of using flour on my countertop I roll my dough out on a thin layer of oats
- Place on a greased cookie sheet and bake at 350F for about 20 minutes or until they are lightly golden and still a bit soft. They will harden up a bit once they cool, so do not bake them too long. Transfer to a cooling rack after about 15 minutes or when they are firm enough to handle.
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