These Oatmeal Cookies aren’t fancy. They don’t include M&Ms, salted caramel or even sultanas. They are your stock-standard, every day of the week oatmeal cookie.
But they are good.
We are 2 days from the bake, and even with a doubled recipe we are down to 5 remaining cookies. Delicious with a cup of tea (or without) they aren’t overly sweet, so you don’t feel as though you are being super-decadent when downing 2 (or more!). They are hearty and moreish—a perfect school lunchbox addition or mid week treat.
There are a few things to keep in mind when making these oatmeal cookies. First of all, they contain an old-school amount of butter. So when you lay them out on your tray you will need to allow plenty of room for spacing. In some of our trays the cookies were spaced too closely together and they kind of melded together. Thankfully when they had cooled we could easily pry them apart with a spatula, but they didn’t have the typical round shape of a cookie anymore.
Secondly, you need to watch the cookies carefully in the oven; ideally placing them in the centre and baking one batch at a time. We placed three trays in at once and our top tray was starting to burn. Thankfully my mother-in-law pulled them out just in time and my kids enjoy well-done cookies. But they don’t look the best. 10 mins should be plenty of time to completely bake your cookies, but just keep an eye out as every oven is different.
Finally, there is nothing stopping you from getting fancy with these cookies. We added walnuts for the nut ingredient, and that added a creamy flavour to the oats. But you could add any nut of choice. Peanuts, if you prefer crunch. Or roasted hazelnuts if you want some depth of flavour. But why not add some spices and dried fruit? Or chocolate chips and coconut? This recipe is a great base for you to experiment with.
Whether you want to stick to the original recipe, or if you would prefer to venture out, I encourage you to have a go baking these delicious Oatmeal Cookies. I’d love to hear how they work out for you. Enjoy!
- 1 cup butter
- Good pinch salt
- 1 cup self-rising (self-raising) flour
- ¾ cup sugar
- 1 dessert spoon golden syrup
- 1 egg
- 1 cup chopped nuts
- 2 cups flaked oatmeal (rolled oats)
- Mix the butter and sugar until creamy.
- Add beaten egg and golden syrup.
- In a separate bowl, sift flour and salt.
- Add oatmeal to the flour mixture and fold in nuts.
- Gently fold flour mixture into creamy mixture.
- Heat oven to 350F (180C).
- Roll tablespoon-sized bits of mixture into balls and place on greased baking tray.
- Press down on biscuits with fork and place into pre-heated oven.
- Bake for 10 mins or until golden brown.
