Lihi’s Perfect Oatmeal Cookies

My elder niece has recently joined the army. It still shocks me thinking how fast she has grown; my baby niece is now a military professional! Wow.

The thing is her job capacity has her staying in a far from home base with a central military dining-room. Now, I’m not saying it’s un-doable or even that bad, but let’s face it whom of us will go that long without a little bit of home cooked food!?

Normally, her mum, my sister, would pack some home cooked food for her to take with her when she comes to visit, and there always be some treat there too. This time, as I was visiting home, I jumped on the opportunity to make her care package myself and topped her chicken and rice dinner with some home baked, healthy treats – oatmeal cookies – to share.

These cookies are a true delight, they are crunchy, sweet with a touch of salty and all together delish, so much so that they have now became a frequent visitor at my own kitchen back at home, where they get a new flavours twist with every bake and still turns out just as great.

Since these were first baked for my niece (and her friends – did I not say share?!), and as they absolutely loved them, these wonderful cookies quickly became – Lihi’s Oatmeal Cookies.

So, My dear niece, these one’s for you. Keep yourself safe!


1 tbsp flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
100 gram melted butter
1 1/2 cups oatmeal
1 L egg
½ cup sugar
½ cup nuts*

* I tend to use different combinations with every bake. This time I used roasted almonds and
pistachios; for the original cookies I used my pan baked nuts – crushed; just use what you like best.


Pre-heat oven to 180℃ (fan) \ 400℉ \ Gas mark 6

Mix together flour, baking powder and salt. Whisk egg and sugar together.

Add the flour mix to the egg foam.

Mix oatmeal with the melted butter.

Fold the eggs-flour mix into the oatmeal mix.

Add the nuts mixture, fold in gently.

Create small balls – circa 2 cm in diameter.

I use a small ice-cream scoop for this and it works great.

Set on a baking pan lined with baking sheet.

Bake for 10-12 minutes, until edges slightly brown and middle still a bit soft.

Set aside to chill for 10-15 minutes.


Try experimenting with the flavours: adding chopped dry fruits, seeds or even chocolate-chips.

You can replace the whole egg with 2 egg yolks, they will come a little crisper but just as delish.

These will be kept great in the freezer, in a air-tight container, for up to 3 months.