Deliciously moreish golden oat cookies are perfect for baking as a Mother’s Day gift.
These simple cookies are packed with nostalgia for me as they’re what my mum would regularly bake for us when we were little. It’s also one of the recipes I have strong memories of making with her as I took my first tentative steps on my own cooking journey. She got the recipe from one of her school friends when she went to Penrhos College in North Wales in the 1950s.
So as it’s a recipe passed down from my mum, I thought it’d be the perfect recipe to share with you as part of the Waitrose #ThanksMum campaign, launching today in the run-up to Mother’s Day to celebrate our Mums’ wonderful dishes with the nation.
I was lucky enough to have a mum who took the time to teach me how to cook, not only as a fun activity to kill some time on a rainy day, but also to equip me with a little repertoire of dishes to help me survive my student days. She’s still there on the end of the phone whenever i’m having a kitchen crisis or am unsure of what to make for my latest recipe commission. It’s pretty handy that she’s a trained Home Economist really!
It’s such an amazing gift to have a mum who loves to cook, and I know my boys have a strong love of food because of this family tradition. Here’s hoping they get to pass it on to their kids one day. They were certainly big fans of these cookies, snaffling them up swiftly after school yesterday. I’ll have to make another batch at the weekend and show them how simple they are to put together.
Mum’s Golden Oat Cookies
Prep time: 15 mins
Cook time: 25 mins
85g plain flour
1/2 tsp bicarbonate of soda
85g caster sugar
85g rolled oats
1 tbsp milk
1 tbsp golden syrup
1. Pre-heat the oven to 150C/130C fan/gas 2. Grease two baking sheets.
2. Sieve the flour and bicarb into a mixing bowl, then stir through the sugar and rolled oats.
3. Heat the butter, milk and golden syrup until melted and then pour into the bowl of dry ingredients and stir until combined.
4. Using your hands take tablespoon sized amounts of mixture and roll into balls and place on the baking sheets 5cm apart. Flatten slightly with a fork and then bake for 20-25 minutes until golden. Cool on the tray for 2-3 minutes as they’ll be too squidgy to move. Then transfer to a wire rack to cool for a bit longer, that’s if you can resist eating them all there and then, as they’re really rather special when they’re still warm.
Tip: These biscuits spread out a lot when cooking so make sure you space them out on the tray. You can also get more cookies out of the mixture if you roll them into smaller balls. I went quite big so only got 14 cookies, but could easily have made them a little smaller and get up to 20.
How you can get involved with the Waitrose #ThanksMum Campaign
From 24th February to 6th March Waitrose are going to be hosting a competition asking their followers to share the dish that their mum cooks best and why it is so special to them. Throughout the campaign they will be surprising and delighting their social communities with a number of gifts to make Mother’s Day even more special, such as flower bouquets, gift hampers and giving them the chance to win a grand prize which will be a day trip to the Waitrose’s King’s Cross Cookery School in London for a cooking class of their choice for them and their mum to enjoy together.
To enter, simply share the dish that your Mum cooks best on Waitrose social media channels such as Twitter, Instagram and Facebook using @Waitrose and the hashtag #ThanksMum. Click here to find out more
Disclosure: I was commissioned by Waitrose to create this post for their #ThanksMum campaign. All words, images and thoughts are my own.