Australian-style oatmeal cookies are made by combining leftover cooked oatmeal with flour and sugar, then baking it into crispy cookies. This recipe puts leftover breakfast porridge to use, and goes into the oven in under 20 minutes.
Beat the softened butter with the brown sugar. Add the leftover oatmeal and mix. Add the flour, baking powder, and salt to make a soft dough.
Scoop small portions of dough, roll them into balls, and arrange them on a parchment-lined baking sheet, pressing them down lightly.
Bake in a preheated 180°C / 355°F oven for 15 minutes, until the edges darken. Let the cookies cool on the baking sheet for 5 minutes, then serve.
If the porridge is too watery, add a little more flour; otherwise, the dough may spread and become thin. Do not extend the baking time; remove the cookies as soon as the edges darken. Contains gluten (oats, flour).
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