Rolled Oat Biscuits

If you are looking for a super easy recipe you can’t go past this recipe for rolled oat biscuits. Requiring just 6 ingredients and around 15 minutes preparation time, this recipe is about as simple as you will find!

This biscuit recipe is one of my favourites for many reasons. First and foremost because it only requires a few simple ingredients that I usually have in the pantry. Also, because it is simple to prepare with very few steps. But one of the best things about this recipe is the way the house smells while the rolled oat biscuits are baking, the smell of oats and brown sugar is divine! This is all before you have even had a taste.

They’re a very thin biscuit with a sweet, caramel, or toffee-like taste. The taste is so delicious it’s hard to resist having two or three. They don’t last too long around here. At least the recipe makes quite a few biscuits!

Biscuits vs Cookies

For those who don’t know, I’m from Australia, and what some would call a cookie we call a biscuit. That’s not to say that we don’t have cookies, but they tend to be softer – like chocolate chip cookies! Here biscuits are firmer or crisper types and cookies tend to be softer. That goes for both sweet and savory.

I wanted to clarify the use of the word biscuit because after sharing the popular 3 lemonade ingredient scone recipe I learnt that “biscuit” can mean different things to different people.

Also, some people might notice that these biscuits are like another type of cookie called a lace cookie. The recipes are remarkably similar, but these rolled oat biscuits don’t have any flour.

 

Crisp or Softer Biscuits

Depending on how big you make them and how long you bake them for, these biscuits can be slightly soft or nice and crisp. Smaller biscuits will crisp up slightly quicker, so it is important to keep an eye on them during the last few minutes of baking.

Taking them out of the oven when they are light to medium golden brown will leave them a little softer. If you let them go a darker brown colour, a rolled oat biscuit will become crisper when cooled.

Plus, if you have the trays on different levels in the oven, swap the trays around halfway through the baking time to ensure even cooking.

 

Baking these Rolled Oat Biscuits

When baking these biscuits, it is important to pay attention to how far apart they are on the baking tray.

The recipe calls for placing heaped teaspoonfuls of mixture onto the baking tray. Because these biscuits spread quite a lot, I recommend leaving at least 5cm or 2 inches between each unbaked rolled oat biscuit. That way the biscuits have room to spread without joining together.

If you do get two biscuits joining together when baked, simply use a butter knife to slice in between the biscuits. This is quite easy to do while they are still hot/warm, as once they cool, they firm up and will be harder to cut.

 

Freezing Leftover Rolled Oat Biscuits

If you are lucky enough to have some leftover biscuits, they can be frozen for later. I have packed these rolled oat biscuits in layers in an airtight container with a sheet of greaseproof or freezer paper in between each layer. Mine only last a few weeks in the freezer but they should be fine for 2 – 3 months.

To thaw them just spread them out on a baking rack for around 10 – 15 minutes. The biscuits are so thin they thaw very quickly.

I got this recipe from a CWA cookbook that I have had for years. Which means that this recipe has probably been around in one form or another for many years. They only share the best recipes! I have tweaked it just a tiny bit as their cups to grams conversion doesn’t match up with the weight and measurement charts that I use.

This recipe was first published on 8 July 2013. The post has been updated and republished on 26 November 2024.

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