Have you ever had breakfast cookies? I’m talking the fat, oatmeal-like cookies filled with apple chunks, chocolate chunks or other delicious mix-ins. These cookies remind me of those breakfast cookies from years past in the delicious oatmeal flavor, though they are a little thinner and crispier in texture. Simple oatmeal biscuit cookies are full of oat flavor, perfect on their own or great for a mix in: mini chocolate chips were a big hit. I also like subbing molasses for the maple syrup for a little kick of flavor. I’m planning to bake up a big batch of these when school starts again for a quick breakfast on the go.
Is it a Cookie or a Biscuit?
My family loves watching The Great British Baking Show together and we often notice the different terminology used between bakes in the UK verses what we are used to in the US. These cookies are definitely err on the side of a British biscuit which tends to be a little crunchier version of an American cookie, perfect with a cup of tea. Oatmeal Biscuit Cookies are an American version of an English oat biscuit…hence the name: Oatmeal Biscuit Cookie. Whatever you call them, they’re delicious and made with 100% oats…no wheat flour in sight.
A Few Tips
I prefer this cookie slightly under-baked which gives a little bit softer cookie. The cookie will be a little more crumbly, which is the nature of a 100% oat cookie. It is also delicious with crispy edges and may hold together a little better. Letting the cookie cool completely before eating helps with the crumbs too.
Gluten-Free, 100% oat cookie
I don’t bake gluten-free all that often, but I do enjoy cooking up some gluten-free treats for my sister whenever we get together. My sister loved these cookies so much when I made them that we even made them twice while we were together. If you are gluten-free and making these cookies, make sure you use gluten-free oats. Some oats can have trace gluten in them depending on where they were processed. The word on the street is that they make amazing cookies to sandwich between a toasted marshmallow and chocolate…bring on the summer Smores!
Very Versatile Cookie
These cookies are a great base for a variety of mix-ins. If you want a breakfast type cookie that would be perfect for kids on their way to school in the mornings, add in some diced, dried fruit. I think currants or cut up Craisins would be delicious. If you are looking for a sweet treat, try adding some mini chocolate chips or drizzling dark chocolate on top. I would even add a little schmear of peanut butter and jam on these as an after-school snack. These cookies would also make a perfect gluten-free pie crust to crumble instead of graham crackers or Oreos.
Simple Oatmeal Biscuit Cookies
Yield: 20-24 cookies
Time: 10-15 minute mix, 10 minute bake
- 4 cups rolled oats (makes 3 cups oat flour, blended)
- ½ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 12 Tablespoons cold unsalted butter
- 3 Tablespoons almond milk (milk or water can be substituted)
- 1 teaspoon maple syrup (you can substitute molasses or honey as well for a different flavor)
- ½ cup mini chocolate chips, currants, diced up fruit (if desired)
- Preheat oven to 350 degrees Fahrenheit.
- Dump oats into a blender or food processor and process until very fine.
- Add oats, brown sugar, salt, cinnamon and baking soda. Mix together in a bowl or in a food processor.
- Cut the butter into small cubes. Using a pastry cutter or a food processor, cut the butter into the oat flour mixture until crumbly and fine. Alternatively you could also grate the cold butter into the flour mixture like this strawberry shortcake recipe.
- Add the almond milk and maple syrup. Mix together until a dough forms. Add mini chocolate chips if desired.
- Roll about 1 tablespoon of dough into a ball and place on a parchment lined baking sheet. Continue until all the dough has been made into cookie balls. Cookies fit about 12 to a baking sheet.
- Lightly wet the bottom of a glass (or your hand), and press down on the top of each of the cookie balls so they are lightly flattened.
- Bake 10-12 minutes, rotating the pan at the 5-6 minute mark.
- Let cookies cool completely before drizzling with chocolate, sandwiching with jam or topping with a toasted marshmallow and chocolate. Of course they are delicious plain too! Enjoy!
Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂