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
- 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.
- 2 large baking trays/cookie sheets
- Preheat the oven to 180°C (350°F) (gas 4)
- 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.
- Remove from the heat and let the mixture cool a little.
- Meanwhile lightly grease the trays/sheets.
- In a separate bowl sift the flour and bicarbonate of soda/baking soda then stir through the oats.
- Now add the dried mixture into the pan a couple of spoonfuls at a time stirring to combine.
- 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.