This recipe for Oat Cookies is such an important recipe for me, as it is the first thing that I ever made for Ben to impress him with my cooking skills and showing him my wifely potential (incase you don’t know me well, that was a joke!)

Now we have been married for 17 years he will often remind me of that one time I made his favourite cookies but as Phoebe Buffay once said “I don’t make them a lot because I don’t think it’s fair to the other cookies“.

These cookies are still among Ben’s favourite ever recipes, and he loves to eat them when they are still warm and chewy.

Oat Cookies

This recipe makes about 24 cookies.


225g butter
225g sugar
225g plain flour
225g oats
1/2tsp bicarbonate of soda
1tbsp baking powder
75g golden syrup
1/2 egg, beaten


Cream the butter and sugar until soft and well combined.

Melt the golden syrup. I do this by standing an open can of golden syrup in a saucepan of boiling water – filled up to 1/3 of the height of the can. Leave to simmer in the water for 3-5 minutes. (Melting the syrup makes it easier to combine with the other ingredients)

Meanwhile, add the flour, oats, bicarbonate of soda, baking powder to the butter and sugar. Beat an egg and pour half of it into the mixture, and then add the melted golden syrup.

Mix well. The mixture can be quite thick, so I do this by hand until it is all combined and can be rolled into one big ball.

Then roll into small balls (about 3cm in diameter) and place on a greased baking sheet. Space them well because they will flatten and spread as they bake.

Bake for 15-20 minutes in the oven, gas mark 5 (190 celsius) until golden brown.

When baked, leave them on the tray for 2-3 minutes until they have cooled slightly before transferring them to a wire rack. This is to stop them falling apart and losing their shape.

I hope you enjoy these recipe. Leave a comment below and let me know how you get on.

Clare x

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