Mama’s Oats Biscuits


Preparation info

  • Difficulty


  • Makes at least



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By Lesego Semenya

Published 2018

  • About

One thing I loved about school holidays was knowing that my mom would make buckets and buckets of biscuits and scones. We would eat so many! Unfortunately, this also meant that at the end of the holidays a certain Mr Brooklax would visit us as penance for our cookie indiscretions. Oh well, it was well worth it.

This recipe is for oat cookies. I call them cookies because they’re made in that typically American way. They’re large, chewy and not that pretty to look at but so awesome to eat.


  • 250 ml soft butter (if it’s salted, leave out the salt below)
  • 1 t vanilla extract
  • 375 ml white sugar
  • ½ cup golden syrup
  • 2 large eggs
  • 500 ml cake flour
  • 1 t baking powder
  • 1 t salt
  • t ground cinnamon
  • ½ t nutmeg
  • 750 ml oats


Cream the butter with the vanilla, sugar and golden syrup until fluffy and smooth. Whisk the eggs and add to the mix slowly until fully combined. Mix the dry ingredients in a separate bowl. Scoop the butter mix into the dry ingredients and mix it all properly. Cover with plastic wrap and store in the fridge until firm (about an hour and a half). Pre-heat the oven to 180°C. With clean hands, scoop golf-ball-sized amounts from the batter and roll into balls. Place on a greased oven tray, evenly spaced. Bake the cookies for about 5 to 10 minutes or until the base of the cookies begins to brown. Remove the pan from the oven. Leave the cookies to cool on the hot oven tray for 5 minutes before removing. They should be slightly soft and chewy when cooled. Enjoy.