Chewy oat bakes
For perfectly chewy oat biscuits every time, start by mixing rolled oats, soft brown sugar, and melted butter to create that signature chewy texture and rich, caramel‑like flavour. Add a touch of honey for extra chewiness, then fold in flour and baking powder to form a soft, scoopable dough. Shape into even rounds and bake until the edges are lightly golden but the centres remain soft, the key to achieving truly chewy oat cookies. It really is as simple as that.
Chewy oat bakes
Ingredients
- 100 g butter
- 2 tbsp clear honey
- ½ tsp bicarbonate soda
- 90 g porridge oats
- 150 g plain flour
- 100 g soft light brown sugar
- 100 g demerara sugar
- 65 g desiccated coconut
- 1 egg, beaten
Instructions
- Preheat the oven to 180ºc / 350ºf / Gas 4. Line 2 baking trays with grease proof paper.
- Melt the butter and honey together in a pan over a low heat, then cool for 5 mins.
- In a small bowl, mix the bicarbonate of soda with 1 tbsp. cold water then add to the butter mixture.
- In a large bowl, combine the oats, flour, both sugars and coconut together. Stir in the butter mixture and add the beaten egg and mix well.
- Drop teaspoons of the mixture onto the baking sheets, spaced well apart to allow for spreading and flatten slightly.
- Bake in the oven for 20mins or until crisp and golden. Leave on the baking sheet to firm, then transfer to a wire rack to cool.
Top tip
- Do not use a plastic box to store the biscuits as these are designed to keep foods moist and the biscuits will go soggy. Store in an airtight tin for up to 1 week.