25 mins
Mother's Oat Cookies
Recipe by Graham
Baking is a culinary skill that sounds complex but is usually horribly easy... and Mother's Oat Cookies is a perfect example of that. If you have small children to entertain on a rainy afternoon, there is nothing like giving them some baking of their own to do. And remember - simplicity is the keyword!
Moroccan Lamb Balls with Eggs 
Mozzarella and Tomato Skewers Ingredients for Mother's Oat Cookies
Currently displaying quantities in US Imperial Measurements
How to Cook Mother's Oat Cookies
- Put the syrup and butter (or margarine) in a large pan and gently melt together (do not allow this to become too hot) then add the sugar and stir until it is dissolved. Add the rolled oats, coconut and plain flour (all purpose flour) and stir together. Dissolve the bicarbonate of soda in the hot water and allow it to finish effervescing (fizzing) then add this to the mixture in the pan and stir again till thoroughly mixed. (The mixture may seem quite dry but this is normal).
- Take a little of the mixture in your hands and roll into a ball about 1" (2.5cm) in diameter (just like making a miniature snowball!). Place this on a flat baking tray that has been very lightly oiled or greased with butter and press it slightly flat so that it has a circular shape and is no more than ½" (1cm) deep.
- Repeat this process making sure you leave at least 2" (5cm) between the circles of dough to give them room to spread. Don't worry if your baking tray only holds a few, you can bake them in batches.
- Place the baking tray into a preheated low oven (Mk 3 - 325ºF - 170ºC) for about 12-15 minutes until the biscuits turn a very light golden colour. Remove the biscuits and place them on a wire cooling rack if you have one - otherwise a large flat plate will work. As you remove them, they will still be moist and flexible so it's best to use a slice to move them.
- If you don't have a wire cooling rack and are using a flat plate, after about 10 minutes of cooling, turn the biscuits over to allow the other side to cool and dry also. Once cold, they can be stored in an airtight container for up to one week.
GRAHAM'S HOT TIP:
There are two "no-no's" to baking biscuits... first, don't be tempted to cook them in a hotter oven. They need a low oven to cook them properly. Second, don't allow the biscuits to overcook. A pale golden colour if fine for Mother's Oat Cookies
Reviews of Mother's Oat Cookies
 March 25 2015Soooooo good! I used Quaker old fashioned oatmeal and followed the recipe exactly. My only complaint is that it didn't make enough! These cookies are terrible, because I can't stop eating them! Not too sweet with a big crunch. A great snacking biscuit! I will be making these cookies again and doubling the recipe. Delicious! noraB (1 review) |
 August 06 2014Excellent. Very tasty and original. Just a word of warning, it only took 8 minutes to cook mine. More than that and the bottoms of the cookies started to burn. Still good though! alex (3 reviews) |
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