My favourite Oat Cookies

Sunday, March 03, 2013

There is something really satisfying about the humble oat cookie. You only need one or two with a cup of tea to make the whole afternoon that much nicer.

I've tried a lot of different biscuit recipes - from peanut butter squares to healthier veg biscuits - but these ones still come out tops.

It's a tried-and-tested Mary Berry recipe. The Queen of Baking. It's one of those recipes that really just can't go wrong. You can add whatever you like to it - chunks of ginger and cinnamon, perhaps? Bits of cranberries and sultanas? In this batch I added chunks of dark chocolate. The smaller chunks melted, but the big ones stayed mostly in-tact for a gooey chocolate reward. Or, you can just have them plain.

And, thanks to the Good Food Channel, that recipe is now available online. Woop. I've put a copy below just in case the link changes, as they so often do.

Go on. Treat yourself.

When you're making them, you absolutely must remember to place the slightly squished balls of biscuit dough at least 2cm apart. When you take them out of the oven they're really soft and they will break if they're stuck to their friends and you try to lift them. If that happens - use your lifter to "cut" them apart before moving them off the tray.

The most important step of this recipe is the last one: let them firm up a cooling rack that is slightly elevated off the table for a really crunchy oat cookie. Yum.

Oat Cookies
~ Mary Berry's recipe ~

You'll need:

175 g self-raising flour
75 g porridge oats
175 g granulated sugar
1 tsp bicarbonate of soda
1 tsp baking powder
175 g butter
2 tbsp golden syrup


1. Preheat the oven to 180C/gas 4. 

2. Grease 2 large baking trays. 

3. Put the flour, oats, sugar, bicarbonate of soda and baking powder into a mixing bowl. 

4. Put the butter and golden syrup into a pan, heat over a low heat, stirring until the butter has melted and combined with the syrup. Pour into the mixing bowl and stir until combined. You may need to use your hands to keep the dough together. 

5. Turn out of the bowl onto a work surface and divide into about 28 and shape into balls, about 2cm thick. 

6. Arrange on the baking trays, not too close to each other as they spread. Press the tops to flatten a little. 

7. Bake for about 12-15 minutes until golden brown and firm. Remove from the oven and using a fish slice, transfer to a cooling rack to cool and firm up. 

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