Melting Moments with Oats and Vanilla

Preparation info

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By Lorraine Pascale

Published 2017

  • About

When I was at boarding school, we sometimes used to cook at the weekends, and we loved making these incredibly easy melting moments. The best part was eating the uncooked cookie dough (of course I do not advocate that, but oh my goodness, it is good!). Watch them disappear when they come out of the oven – it’s hard to find someone who doesn’t like them.


  • 225 g butter, softened
  • 120 g caster sugar
  • 1 egg
  • seeds of ½ vanilla pod or 2 tsp vanilla extract
  • 180 g porridge oats, plus large handful for rolling
  • 275 g self-raising flour


  • stand mixer or hand-held electric whisk (optional)


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line two baking sheets with baking parchment.

Put the butter and sugar into a bowl and cream them together until the mixture goes light and fluffy. If you have a stand mixer or hand-held electric whisk then it will be much easier and quicker to do this, but a wooden spoon works too – I certainly used a wooden spoon to make these at school!

Add the egg and beat well, and then add the vanilla, oats and flour. Mix until just combined, using as few stirs as possible so that the mixture of stretchy proteins (gluten) in the flour does not become overworked and tough.

Put a large handful of oats on the work surface. Take 1 heaped tablespoon of the dough (about 50g) and then using your hands, roll the mixture into a ball. Gently roll the ball in the porridge oats and place it on the lined baking sheet, pressing it down lightly. Repeat with the rest of the mixture to give you about eighteen biscuits, spacing them apart as they will spread out a bit in the oven.

Place the biscuits into the oven and bake for 12–14 minutes, or until they are cooked through and have turned a lovely golden brown.

Once the melting moments are baked, remove them from the oven and leave them to cool for a little while before serving.