Oat Cookies Recipe

Recreate the magic of McVitie's Abbey Crunch biscuits (now discontinued) with this delightful oat cookie recipe from baking legend Mary Berry! These melt-in-your-mouth cookies are guaranteed to be a family favorite. Perfect for afternoon tea or a sweet treat anytime.

Prep Time 20 mins
Cook Time 25 mins
Calories 88.1 kcal
Protein 2g
Rating 4.9 (8 Reviews)
Oat Cookies 34

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Oat Cookies

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How to Make Oat Cookies

  1. Preheat your oven to 180°C (Gas Mark 4). Line two large baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, oats, caster sugar, baking soda, and baking powder.
  3. In a saucepan over low heat, gently melt the butter and golden syrup, stirring until well combined.
  4. Pour the melted butter and syrup mixture into the dry ingredients. Stir until just combined. Use your hands to bring the dough together – it will be quite crumbly.
  5. Divide the dough into 28 equal portions.
  6. Roll each portion into a ball (approximately 2cm in diameter).
  7. Place the balls onto the prepared baking sheets, leaving some space between each cookie as they will spread during baking. Gently flatten each ball slightly with the back of a spoon or your hand.
  8. Bake for 12-15 minutes, or until the cookies are golden brown and firm to the touch.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. Enjoy! These cookies also freeze very well for later.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

2g

Fat

16g

Carbs

3g