Old-Fashioned Oatmeal Biscuits
These are not cake-like cookies. They are thin, rugged biscuits that lean into the nuttiness of toasted oats. Keep the dough chilled if your kitchen runs warm to ensure they hold their shape on the sheet.
The importance of the oat
Use old-fashioned rolled oats, not quick-cooking ones. The extra texture provides the bite these biscuits need to feel substantial.
- Large mixing bowl
- Baking sheet
- Parchment paper
- Wire cooling rack
- Hand whisk or wooden spoon
What goes in.
- 1 cupall-purpose flour
- 1/2 tspbaking soda
- 1/4 tspsalt
- 1/2 cupunsalted butter, softened
- 1/2 cuppacked light brown sugar
- 1/4 cupgranulated sugar
- 1large egg
- 1.5 cupsold-fashioned rolled oats
Creaming the sugars
Work the butter and sugars together until the mixture is pale and airy. This aeration is what creates the fine, crisp crumb rather than a dense, doughy center.
The method.
Heat the oven
Set your oven to 350°F (175°C) and line your baking sheet with parchment paper.
Combine dry
Whisk the flour, baking soda, and salt in a small bowl until fully integrated.
Cream fats
In a larger bowl, beat the butter and both sugars until light. Add the egg and stir until smooth.
Mix
Add the flour mixture to the butter mixture. Stir until just a few streaks of flour remain, then fold in the oats.
Scoop
Drop rounded tablespoons of dough onto the sheet, spacing them two inches apart. Press down slightly with your palm.
Bake
Bake for 12 to 14 minutes. Pull them when the edges are deep golden brown but the centers still look slightly soft.
Cool
Let them sit on the hot sheet for 3 minutes to firm up before moving them to a rack to finish cooling.
Other turns to take.
Spiced
Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the flour mixture for warmth.
Dried Fruit
Fold in 1/3 cup of dried currants or chopped dried apricots for a chewy contrast.
When it doesn't go to plan.
If the dough feels greasy, pop the bowl in the fridge for 10 minutes before scooping.
For consistent color, rotate the baking sheet halfway through the oven time.
Store in an airtight container at room temperature to keep them crisp for up to four days.
The ones that keep coming up.
Can I use quick oats?
Quick oats will make the biscuits turn out crumbly and lacking in texture. Stick to old-fashioned rolled oats.
Why did my biscuits spread into one giant sheet?
The butter was likely too warm. The dough needs to be cool enough to hold its shape when it hits the heat of the oven.
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