My Mom's Oat Cookies

A community recipe by Violet

Not tested or verified by Nigella.com

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Introduction

These were made up by my mom, sometime in the 1970's, everyone who tried them loved them, she used to send me to school with a big tin to share with everyone.

Ingredients

Serves: 8

Metric Cups

100 grams self-raising flour
100 grams porridge oats
½ teaspoon bicarbonate of soda
100 grams butter (or margarine)
100 grams granulated sugar
1 tablespoon golden syrup

3½ ounces self-rising flour
3½ ounces quick-cooking oats
½ teaspoon baking soda
3½ ounces butter (or margarine)
3½ ounces granulated sugar
1 tablespoon golden syrup or light corn syrup

Method

My Mom's Oat Cookies is a community recipe submitted by Violet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oven to gas mark 4 or 180 c Grease on large baking tray with butter or margarine.

Mix flour, oats, and bicarbonate of soda together in a bowl put to one side.

Put margarine or butter, sugar and golden syrup in a saucepan and heat on a low heat until butter and sugar are melted, stir occasionally, take off heat and stir in the oat mix, beat well with a wooden spoon.

Scoop dessertspoons of mixture up and make into ball shapes and place on a greased baking tray when the tray is full slightly flatten the balls out with the back of the dessert spoon.

Cook in the oven for 15 minutes, when ready remove from the oven and leave to cool on the baking sheet for 5 mins before moving onto a wire rack.

Repeat and do the same until all the mixture has been used up. Serve with a cup of tea any remaining biscuits can be kept in an airtight tin for about a week (if they last that long)

Heat the oven to gas mark 4 or 180 c Grease on large baking tray with butter or margarine.

Mix flour, oats, and baking soda together in a bowl put to one side.

Put margarine or butter, sugar and golden syrup or light corn syrup in a saucepan and heat on a low heat until butter and sugar are melted, stir occasionally, take off heat and stir in the oat mix, beat well with a wooden spoon.

Scoop dessertspoons of mixture up and make into ball shapes and place on a greased baking tray when the tray is full slightly flatten the balls out with the back of the dessert spoon.

Cook in the oven for 15 minutes, when ready remove from the oven and leave to cool on the baking sheet for 5 mins before moving onto a wire rack.

Repeat and do the same until all the mixture has been used up. Serve with a cup of tea any remaining biscuits can be kept in an airtight tin for about a week (if they last that long)

Tell us what you think

What 6 Others have said

Thank you! Just had a gluten free pancake fail and needed a sure thing. Love golden syrup and great to see a fantastic, old-fashioned recipe that uses butter and sugar too. I added sultanas.

Posted by JJal44 on 5th August 2023
Easy & delicious!

Posted by Cupcakebubble on 27th January 2021
I've used recipies from here before but I registered just so I can comment on how good these are. I had my doubts with no egg. But they came out perfect. Husband loves as well. I love baking but my cookies are always never right and these are perfect. Easy as pie too. Thanks!!!

Posted by Jroko on 19th August 2015
Great every time and i too add raisons but use honey , yum!

Posted by chewytooie on 30th September 2014
This is a great recipe . Simple but the cookies are delicious. However, without a binding agent it is almost impossible to mould the mix into cookie shapes without it falling apart. I found that adding a single egg to the mix gives the ingredients something to stick to, making it far easier to make the shapes when placing on the tray. Also, we halved the sugar and added raisins! :)

Posted by Apan89 on 25th March 2014
Unbelievably straightforward and quick! Perfect recipie! Thank you so much!

Posted by Red Dutchess on 22nd August 2013