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March 10, 2012

Recipe: Chunky Oat Biscuits

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Chunky Oat Cookies

This is another new recipe that I’ve tried recently from the 30-Minute Vegetarian by Joanna Farrow. My husband likes this biscuit/cookie because it’s not too sweet. I’m quite fond of them too.


125g/4 oz butter, softened

125g/4 oz caster sugar

1 egg

2 teaspoon vanilla extract

125g/4 oz porridge oats

4 tablespoons sunflower seeds

150g/5 oz plain flour

1/2 teaspoon baking powder

175g/6 oz white chocolate, chopped into small pieces

Beat the butter and sugar in a bowl until creamy. Add the egg, vanilla, oats, sunflower seeds, chocolate then add the flour and baking powder. Mix together.

Place dessertspoonfuls of mixture on a greased baking tray and flatten slightly. Bake in a pre-heated oven 180C (350F) Gas Mark 4 for about 15 minutes until risen and golden. Leave to cool on the tray for five minutes then transfer to a wire rack to finish cooling.

Shelley’s notes:

1. I also added dried cranberries to mine. You could add raisins or other dried fruit if preferred.

2. If you prefer milk or dark chocolate use that instead of the white chocolate.

3. This biscuit really did take 30 minutes to prepare and cook.


  1. Brinda

    Sometimes I can tell we’re from different parts of the word because I won’t recognize a word you use. For instance in this recipe, I don’t have a clue about caster sugar and porridge oats. :) I’ll have to look these up to see what the caster part means and are porridge oats the same as steel cut oats? The photos always make me hungry.

    • Mr Munro

      Brinda – castor sugar is granulated sugar, but one that is slightly finer. Granulated sugar would work. I’ll have to google the porridge oats, but it will be whatever you guys make your porridge with my the breakfast aisle in the supermarket.

      • Mr Munro

        Brenda – me again -Shelley, not Mr. Munro- (I’ve stolen his iPad)

        Oatmeal would do the trick, I think. Ours is quite coarse here, so one that isn’t processed too much if possible.

  2. Hollie

    Oh they look lovely, need to get some chocolate and some vanilla that’s in date, but I have everything else.

    • Mr Munro

      These are delicious, Hollie. I’ve made them a couple of times now.

  3. TheBookGirl

    I would probably like these as I don’t like my cookies overly sweet…I am going to look up the Farrow cookbook. I am a vegetarian and am always on the lookout for veggie cookbooks that are new to me :)

    • Mr Munro


      Hubby really likes these because they aren’t too sweet. I’ve found this book quite good and intend to try some more recipes from it.

  4. Mary Kirkland

    I love making homemade cookies, there’s nothing quite as good as making them yourself. While I love Oatmeal cookies and this sounds really good. My alltime favorite cookie is the peanut butter cookie. Although the more I look at this the more I want them and I think I have everything needed for this recipe. lol

    • Shelley Munro

      Mary – you know it’s weird. I love peanut butter, but I’ve never enjoyed peanut butter cookies. Maybe I need to try them again. Do you have a recipe?

      • Mary Kirkland

        I’ve been using the same recipe for years. The one that comes with the Butter flavor Crisco.

        3/4 cup Jif creamy peanut butter
        1/2 stick of butter flavor crisco
        1 1/4 cups firmly packed light brown sugar
        3 tablespoons milk
        1 tablespoon vanilla extract
        1 egg
        1 3/4 cups all purpose flour
        3/4 teaspoon salt
        3/4 teaspoon baking soda

        Heat over to 375F
        Add all wet ingredients and blend until smooth. Add dry ingredients to creamed mixture and mix just until well blended.

        Drop by heaping teaspoon onto ungreased baking sheet 2 inches apart. Flatten with fork.

        Bake for 7-8 minutes, just until lightly brown. Let cool for 2 minutes before trying to remove from baking sheet.

        Makes 3 dozen cookies

        • Shelley Munro

          Thanks, Mary. I’m going to need to google the Crisco butter stuff since we don’t have that here in NZ. Sounds good! I like recipes that make lots of biscuits.

          • Mary Kirkland

            Oh, I didn’t know you didn’t have that there. It’s just shortening that butter flavored. I’m not sure what you could swap out for that. Hope you’re able to make them.

          • Shelley Munro

            Maybe just butter would do the trick. I’ll have to do some research/thinking.

  5. Beth F

    Oh wow. The addition of sunflower seeds sounds awesome. I make oatmeal cookies a lot but I’ve never thought of adding the seeds. I bet these are great.

    • Shelley Munro

      It makes them sound healthier, I think :)

  6. Libby

    I think the dried cranberries were a good idea! These look great and healthy too!!

    • Shelley Munro

      Libby, I like dried cranberries in everything!

  7. Peggy Ann

    I think my Mr. would love these too! and I have sunflower seeds sitting on the counter now! Thanks! Here is my recipe for Pistachio Bundt Cake

    • Shelley Munro

      That sounds like a good exchange :)

  8. Savannah Chase

    You always know how to make me hungry with all your yummy goodies…

    • Shelley Munro

      Savannah, my work here is done!

  9. Diane (bookchickdi)

    Oh, my mouth is watering just looking at your photo! I would add cranberries too.

    • Shelley Munro

      They go well with a cup of tea or coffee.

  10. jama

    Yum. I love oatmeal in cookies, and like the idea of adding cranberries and chocolate — I’d go for dark over the white :).

    • Shelley Munro

      The dark chocolate would be delicious. I think I’ll try that myself next time I make them.

  11. Nan

    I just bought some sunflower seeds (for me, not the birds!) and I think the recipe sounds great.

    • Shelley Munro

      They feel quite healthy with the oats and the seeds. Somehow, I always feel more virtuous when eating them.

  12. Lydia K

    You’re making me so hungry!!!!

    • Shelley Munro

      Hi Lydia. I’ve done a good job then.

  13. Tania.F.Walsh

    Cookies with oats are always yummy… thanks for sharing. Lately I discovered that putting a cup of oats into a chicken soup and letting it cook for an hour is a great way to thicken the soup without cornflour, plus it makes it that much more delicious:)

  14. Shelley Munro

    Wow, that’s a great tip, Tania. It would probably work in some casseroles too.

  15. Kaye Manro

    This sounds like a fine recipe. And it’s nice to see Mr. Munro out and about the comments as well!

    • Shelley Munro

      LOL Kaye. mr. Munro often lurks at my blog.

  16. Marg

    These look easy and delicious!

    • Shelley Munro

      They’re very tasty :)

  17. Christine

    Love this recipe, Shelly.. sunflower seeds in oatmeal cookies?! Genius! I’m digging that this recipe doesn’t make dozens of cookies. I like small batch recipes.. otherwise we eat way too many cookies in just a couple of days.