Best Oat Biscuits

Difficulty: simple, Serving: Around 26 cookies depending on size
What we need: Mixer, hand mixer will do.

Oat Biscuits 1


  • 240g  Unsalted butter, softened
  • 170ml brown sugar
  • 170ml white sugar
  • 1 large free range egg
  • 5ml vanilla essence
  • 135g (225ml) cake flour
  • 2.5ml bicarb of soda
  • pinch of salt
  • 80g slab of chocolate (can use 2, dark, milk or white), chopped
  • 375ml rolled oats (I used Jungle Oats traditional cooking oats)
  • 250ml desiccated coconut
  • 50-100g nuts (I used 100g Heidi’s Mixed nuts Econo), chopped


  1. Preheat oven to 190’C.
  2. Cream butter and sugar in a mixer until light and fluffy.
  3. Slowly beat egg and vanilla essence into mixture.
  4. Stir in flour, bicarb and salt with a wooden spoon or spatula.
  5. Lastly, add the chocolate, coconut, nuts and oats.
  6. Using a Tablespoon, gently spoon mixture onto a greased baking sheet. They need to be at least 5cm apart.
  7. Bake for 12-16 min until beautifully golden brown.
  8. Leave to cool on tray as the biscuits will harden as they cool.

Oat Biscuits 2

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