Rating: 4 stars
68 Ratings
  • 5 star values: 35
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 10
  • 1 star values: 8

If you have a tin of steel-cut oats languishing on your pantry shelf, then it’s time to put them to use in this delicious cookie recipe. The salty, buttery oatcakes are just barely sweet and have a lovely, nubby texture thanks to the oats folded into the dough. As is, they pair perfectly with black tea as a mid-morning snack. Or, if you are up for a little more of a project, the cookies’ mellow, nutty flavor welcomes any number of pairings. Try sandwiching two with a quick filling of jam stirred into cream cheese or dip the ends in melted dark chocolate.

Gallery

Credit: Antonis Achilleos

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Stir together oats, flour, brown sugar, salt and baking soda in bowl. Add melted butter and buttermilk and stir until a dough forms. Press into a 6x6-inch rectangle, wrap in plastic wrap and refrigerate 20 minutes.

    Advertisement
  • Roll dough to ¼-inch thickness and cut into 12 (1½-by-4-inch) rectangles. Place on a lightly greased baking sheet and bake until golden brown and lightly crispy around edges, 15 to 17 minutes.

Advertisement