How To Make The Cookies

• Use a food processor to grind the oatmeal to tiny bits, then whisk them with other dry ingredients and set them aside.
  1 cup All-purpose flour, ½ cup Whole-wheat flour, 1 cup Oatmeal, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Cinnamon
• Cream the butter and powdered sugar together until smooth and well blended.
  1 cup Butter, ½ cup Powdered sugar
• Add the condensed milk and vanilla extract and mix well.
  ½ cup Condensed milk, 1 teaspoon Vanilla extract
• Use a rubber spatula to incorporate the dry ingredients. Divide the dough into two round discs, wrap and chill them for at least one hour.
• When ready to bake, preheat the oven to 350F, line two baking sheets with parchment paper, and set aside. Lightly flour your working surface and roll out the chilled dough. Keep the second disc in the fridge. Roll the dough to ¼-inch thickness.
• I made these Homemade Digestive Cookies in three different styles: Docking, Stamping, and Wavey Roller Wheel. Docking: Use a Dough Docker or a skewer to make small holes in the dough. Then, go over the dough using a 3-inch round cookie cutter to cut round cookies. Stamping: After rolling out the dough, lightly dip the cookie stamp into AP flour and stamp the dough. Then, use the round cookie cutter to cut around the stamped dough. See the post for details.
• Wavey Roller Wheel: Use a Ravioli Cutter to cut the dough into small squares with wavey edges. Whatever shape you decide to make these cookies into, the baking time is the same. Bake them for 10-12 minutes or until their edges are slightly golden. Let them cool down on the baking sheet for ten minutes, and then transfer them to the cooking rack to cool down fully.
• You can also dip a corner of each cookie into melted chocolate for extra flavour.