Buttery Oat Cookies


A real buttery taste to these oat cookies make them perfect to go with that cup of tea or coffee.


Buttery Oat Cookies
Prepares: 24 cookies
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 170g (6 oz) soft brown sugar (¾ cup)
  • 170g (6 oz) butter (¾ cup, or 1½ sticks)
  • 2 tbsp golden syrup*
  • 170g (6 oz) rolled oats/quick cooking rolled oats (2½ cups)
  • 170g (6 oz) self-raising flour/self-rising flour (1 cup + 3 tbsp)
  • ½ tsp bicarbonate of soda/baking soda

  • *Golden syrup isn’t readily available in North America. I can find it in some grocery stores and I know I can get it in the small stores that sell British products. If it is impossible to find, liquid honey would be a substitute. Golden syrup is very thick so you don’t want anything too runny.

  • Equipment
  • 2 large baking trays/cookie sheets

  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. Put the sugar, butter and syrup into a large deep-sided pan and gently heat until the butter has melted and the sugar has dissolved, stirring to combine the ingredients well.

  4. Remove from the heat and let the mixture cool a little.

  5. Meanwhile lightly grease the trays/sheets.

  6. In a separate bowl sift the flour and bicarbonate of soda/baking soda then stir through the oats.

  7. Now add the dried mixture into the pan a couple of spoonfuls at a time stirring to combine.

  8. Shape into 24 balls and place on the trays/sheets spacing well apart. Then flatten the balls a little. Bake in the oven for about 15 minutes until just starting to turn golden. Remove from the oven and leave on the trays/sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container.


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