Scottish Oat Cookies Recipes

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

Ingredients

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

SCOTTISH OATCAKES

Scottish Oatcakes image

These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.

Provided by Grace Gordon

Categories Bread Milk/Cream Breakfast Bake Oat Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 18

Number Of Ingredients 7

Ingredients

1 1/2 cups old-fashioned oats
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup buttermilk

Steps:

Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

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

Ingredients

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

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

Ingredients

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 OATCAKES

Scottish oatcakes image

Forget shop-bought and make your own oatcakes. Perfect for serving with cheese or your favourite dips, they're easy to make, with a just a few simple ingredients

Provided by Katie Hiscock

Categories Side dish, Snack

Time 40m

Yield Makes 16 oatcakes plus trimmings

Number Of Ingredients 6

Ingredients

225g oats
60g wholemeal flour, plus extra for dusting
1 tsp salt
½ tsp sugar
½ tsp bicarbonate of soda
60g butter

Steps:

Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
Place the oatcakes on a baking tray and bake for 20 mins or until golden.

Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium

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