Scottish Oat Biscuits Recipes

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OATMEAL SCOTCHIES COOKIES



Oatmeal Scotchies Cookies image

Don't even think that you can eat only ONE! Boy, are these cookies fabulous! They are so moist and chewy. If you prefer a crisper cookie, just bake for a couple of minutes longer. These are great cookies to send overseas to our troops.

Provided by Chris Diaz

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 13

1 ¼ cups unsalted butter at room temperature
¾ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 cups quick-cooking rolled oats
1 cup butterscotch chips
½ cup sweetened flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
  • Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 13.5 g, Cholesterol 16.6 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 6.9 g

OAT BISCUITS



Oat biscuits image

Nothing beats homemade cookies - make these easy oat biscuits for a sweet treat during the day when you need a break. They're perfect served with a cuppa

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Yield 10 large biscuits or 15 medium ones

Number Of Ingredients 7

75g wholemeal flour
1 tsp baking powder
75g porridge oats
50g caster sugar
75g butter
1 tbsp golden syrup
2 tbsp milk

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
  • Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
  • Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
  • Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
  • Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
  • Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

Nutrition Facts : Calories 140 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

SCOTTISH OAT BISCUITS



Scottish Oat Biscuits image

This recipe appeared on the Quaker Oats box in 1908 and again from 1909 to 1913. It's hearty and grainy, delicious topped with cheese, cinnamon-sugar butter, or served with soup. Original directions didn't specify an oven temperature, so I selected 450.

Provided by fluffernutter

Categories     Breads

Time 17m

Yield 15 serving(s)

Number Of Ingredients 7

3 cups quaker quick oats or 3 cups old fashioned oats
1 cup white flour or 1 cup whole wheat flour
1/2 teaspoon baking soda
1 tablespoon butter
1 cup buttermilk or 1 cup plain yogurt
sliced white cheddar cheese (optional)
cinnamon sugar (optional)

Steps:

  • Combine the oats, flour, baking soda and salt and mix well.
  • Add the butter and mix well (a food processor is ideal, but a pastry blender will work).
  • Add enough buttermilk to make a stiff dough-- it may take up to 1 1/3 cups-- and mix until moistened.
  • Roll the dough 1/4 to 1/8-inch thick and cut with a 2-inch biscuit cutter, then place on a greased baking sheet.
  • Bake at 450 (the directions just say"hot oven") until firm (or until hard and crisp, per the original directions), about 8 to 12 minutes.

Nutrition Facts : Calories 105.9, Fat 2, SaturatedFat 0.8, Cholesterol 2.7, Sodium 65.4, Carbohydrate 18, Fiber 1.8, Sugar 1, Protein 4

SCOTTISH OAT COOKIES



Scottish Oat Cookies image

Make and share this Scottish Oat Cookies recipe from Food.com.

Provided by Chef SusanNicole

Categories     Dessert

Time 22m

Yield 14 serving(s)

Number Of Ingredients 8

1/4 cup brown sugar
1/4 cup sugar
7/8 cup butter
2 tablespoons corn syrup
5/8 cup flour
1 teaspoon baking powder
1 1/3 cups rolled oats
1 egg

Steps:

  • Beat the butter with the sugars until light and fluffy. Add the egg and syrup and mix well.
  • Sift in the flour and baking powder and add the oats. Stir until well mixed together.
  • Put heaped teaspoons of the mixture onto a greased cookie sheet and flatten slightly.
  • Bake for 12 minutes, then lift onto a cake rack. The cookies will be slightly soft, but they'll become firm and chewy when they cool down.

Nutrition Facts : Calories 193.3, Fat 12.4, SaturatedFat 7.5, Cholesterol 45.6, Sodium 114.7, Carbohydrate 19, Fiber 0.9, Sugar 8.2, Protein 2.4

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Top Asked Questions

What are the best Scottish oatcakes?
Savory oatcakes (or bannocks) are quintessentially Scottish. Perfect with some hearty cheese, smoked salmon & dill or chutney. Pre-heat the oven to 190C. Mix together the oats, flour, salt, sugar and bicarbonate of soda.
How long do you cook Quaker Oats Biscuits at 450?
Roll the dough 1/4 to 1/8-inch thick and cut with a 2-inch biscuit cutter, then place on a greased baking sheet. Bake at 450 (the directions just say"hot oven") until firm (or until hard and crisp, per the original directions), about 8 to 12 minutes. “This recipe appeared on the Quaker Oats box in 1908 and again from 1909 to 1913.
How do you cook Scottish oatcakes in the oven?
Into the oven on a lined baking tray, Scottish Oatcakes should only take 30 minutes to cook. I turn them over after 20 minutes. When they’re lightly golden and cooked all the way through, cool the oatcakes on a wire rack. Store in an airtight container when completely cold.
How to make pastry oats?
Take a large bowl and mix the two types of oats together. Melt the butter then mix with the oats to combine. Slowly add a little hot water until the oats and butter mixture comes together to form a pasty ball. Don’t add too much too quickly, so add 2-3 tablespoons and allow the oat mixture to absorb it.

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