Seasonal Recipe—Oat Cookies

By Jackie Scott

A very special friend died in March after a battle with cancer that had lasted about 5 years. She and her husband moved down to Cornwall about 10 years ago but we had continued to visit them regularly. I am sad that our visits to Cornwall will now only elicit fond memories; but what other things help us to remember those we have loved and lost? The two of us used to bond in friendship in the kitchen cooking and chatting together. This recipe that she shared has been a mainstay for me with our boys and often for friends who have visited, and it will forever be linked with my dear friend, Fenella.

Melted Oat Cookies

Þ 4oz Self Raising Flour

Þ 4oz Rolled/porridge oats

Þ ½ level teaspoon bicarbonate of soda

Þ 4oz margarine

Þ 4oz granulated sugar

Þ 1 rounded tablespoon golden syrup

Mix the dry ingredients together and set aside. Gently melt the margarine (or butter if you’re feeling decadent), sugar, and syrup together. Remove from the heat and stir in the flour mix. Beat well.

Form rounded balls and place on a greased baking sheet. Flatten slightly and cook for 15 minutes at Gas Mark 4, 180C. Cool for 5 minutes then transfer to a cooling rack.

This is such a versatile cookie. You can use the standard recipe as a base and make many alternatives…for example:

Chocolate chip cookies: make the oat mix and cool for 15 minutes, add 2oz of chocolate chips and complete as above.

Or how about:

Chocolate crisps: make the oatie mix and sprinkle the flatten balls with caster sugar. Bake as above. Melt 6oz cooking chocolate and spoon over half of each biscuit.

Sunflower seed cookies: Add 2 oz sunflower seeds with the dry ingredients

The options are endless – try adding things like raisins, crunchie niblets…whatever you have in your store cupboard!