Golden oat cookies

Name: Golden oat cookies
Ingredients: 150 ml rapeseed or sunflower oil; 200 g golden caster sugar; 1 large free-range egg, beaten; 3 tbsp milk or almond milk; 1 tsp ground ginger; 1 tsp vanilla extract; 140 g plain flour; 1/2 tsp bicarbonate of soda; 300 g porridge oats; 90 g pack Terrafertil Goldenberry

Nothing beats oat cookies dipped in a cuppa on a cold autumn morning. Make these golden oat cookies in just three easy steps.

Brought to you by Waitrose

Nothing beats oat cookies dipped in a cuppa on a cold autumn morning

For a flavour boost, add a handful of desiccated coconut to the oat cookies in step 2 and stir in.

Find more autumnal recipes here

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Servings

Ingredients

150 ml rapeseed or sunflower oil
200 g golden caster sugar
1 large free-range egg, beaten
3 tbsp milk or almond milk
1 tsp ground ginger
1 tsp vanilla extract
140 g plain flour
1/2 tsp bicarbonate of soda
300 g porridge oats
90 g pack Terrafertil Goldenberry

Instructions

Preheat the oven to 180oC/Gas Mark 4. Line 2 large baking sheets or trays with baking parchment.

In a large bowl, mix together the oil and sugar, then gradually beat in the egg, milk, ginger and vanilla extract until smooth. Stir in the flour, bicarbonate of soda, oats and goldenberries.

Drop 24 heaped tablespoons of the mixture onto the baking trays, then bake for 15 minutes until golden. Leave to cool on the trays for 5 minutes, then transfer to a wire rack and leave to cool completely.