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Buttery Oat Cookies

24 cookies
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

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

Note

  • *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


  • Method
  • 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.
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