Oatmeal Cookies from Merle Parrish

I decided to make these biscuits after searching for a good recipe to use up some of the many oats I have leftover from making ANZAC biscuits in April. I love the chewy texture oats give to biscuits and slices and this recipe uses only basic ingredients yet is full of flavour. These are a nice alternative to ANZAC biscuits to munch on with your afternoon cuppa, or to pack in a lunchbox for school or work (they travel very well).

• 125g softened butter, chopped
• 1 cup brown sugar (I had to use white sugar; it didn’t seem to make any difference)
• 1 egg
• 1 1/2 cups plain flour
• 1 teaspoon of salt
• 1 ½ teaspoon bi-carb soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1/3 cup of milk
• 1 ½ cups rolled oats
• ¾ cup chopped walnuts
• 1 cup sultanas

Preheat your oven to 180° and line two baking trays.
Cream the butter and sugar together with electric beaters until pale. Then beat in the egg.

Sift over the flour, salt, bi-carb and spices and mix into the batter using a large metal spoon.

Stir in the milk and oats, and then the walnuts and sultanas until a very stiff dough forms.

Dollop heaped tablespoons of dough onto your trays and flatten slightly, leaving room for spreading.

Bake for 10-12 minutes or until golden. Leave on the trays for 5 minutes, before cooling on a wire rack. Dust with icing sugar to serve if you wish.

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