Wholesome oats add loads of goodness to these crunchy rolled oats cookies. This is an easy-to-follow homemade cookie recipe. Oat biscuits are super delicious and your family will love them too. They are lunchbox perfect as well!
Only one thing beats a homemade biscuit with a cup of tea and that is coming home to a batch of this cooling on a wire tray.
These oat biscuits remind me of Anzac biscuits. The only difference is once I eat one, I cannot stop.
- 175 grams of butter softened
- 175 grams caster sugar
- 1 egg beaten
- a few drops of vanilla essence
- 50 grams rolled oats
- 225 grams self-raising flour
- extra rolled oats to coat
Notes from Rouba
- Keep your butter soft, soft, soft – why butter should be soft.
- The biscuits will crumble if they are handled warmly.
Preheat the oven to 160°. Lightly grease and line a 3cm deep, 16 x 25.5 cm baking pan with baking paper.
Place the softened butter in a bowl with the sugar and beat until soft and creamy. Add in the egg and vanilla essence.
By hand, gently fold in the oats and flour and work into the creamed mixture to make a dough.
Divide the mixture into walnut-sized balls with damp hands. Toss each one in the extra oats.
Place 3-4 cm apart on the lined baking pan, then flatten each biscuit.
Bake in the oven for approximately 15 minutes or until the biscuits are golden. Allow for them to cool.
Servings: makes 18-22 biscuits
Why you will love these:
- Rolled oats biscuits
- Easy and delicious
- Crunchy & buttery
- Less than 20 minutes to make