You may have spotted a trend in things I write about and explore – I love a good hack and simple tricks to get things done easily (like planning dinner for instance). This is probably why I love this oat cookie recipe. I think in its original form it comes from the goddess of baking herself, Nigella Lawson, at least that’s what my Dad always calls them – the Nigella cookies. Then again perhaps he is just partial to Ms Lawson, but either way, these cookies are both indulgent and incredibly simple to make and honestly, the hardest part is waiting for them to cool down and develop their crispy bite (take note that the crispness is rarely experienced in our house as they are generally polished off in a matter of minutes)! They work so well for tea/coffee with friends, baby led weaning (with some modifications) and apparently even make pretty good lactation cookies!
- 100g butter *
- 100g self-raising flour
- 100g rolled oats**
- 100g granulated sugar (I use Demerara sugar for less sweetness)
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon Golden Syrup
- 1/2 teaspoon cinnamon
- Pre-heat the oven to 180 degrees Celsius and line a baking tray with parchment paper – this is much much much less messy that lining it with butter/margarine and it makes it simple to plop on the second batch.
- Mix the dry ingredients together in a bowl and set aside.
- Place the butter, sugar and syrup in a saucepan and slowly heat it up until the butter and sugar have melted and formed a yummy, gooey caramel sauce.
- Take the pot off the heat and stir in the dry ingredients until well mixed (a wooden spoon and a minute or two would do it).
- Now to get a bit messy! Scoop up about half a tablespoon of the mixture and roll into a ball, place it on the wax paper and press down gently in the middle to flatten the cookie out. You will need to space the balls out a bit as they will spread out and you don’t want them to run into each other. Rule of thumb, you can comfortably fit 12 cookies on one standard baking tray which means you’ll be putting in 2 batches based on the size guidelines above.
- When one tray is full, place it in the oven and bake for 8 – 15 minutes. It’s a wide range I know but will depend on how crispy you like the biscuits. If you have a toddler remove the tray as soon as the edges start to brown to help with more sensitive mouths.
- *Go dairy-free by substituting the butter with coconut oil (1:1 ratio works well)
- **I prefer using rolled oats because of the texture. You could also use porridge oats/quick cooking oats depending on your preference.
- Upgrade to lactation cookies by adding 2 tablespoons of flaxseed (as flaxseed meal) and 2 tablespoons of Brewer’s Yeast (depending on availability you could use nutritional yeast too).
- Jazz them up with chocolate chips, raisins or cranberries.