Oat Cookies

In my excitement the last time I was at the grocery store, I didn’t find all-purpose flour, but I did find self-raising flour. I was sceptical that I could use self-raising flour instead of all-purpose flour, but found that you can.

If the recipe needs up to 1 teaspoon of baking powder with 1 cup of all-purpose flour, you can use one cup of self-raising flour instead without any baking powder. This is great news to me, who now loves baking.

I used this recipe, https://www.melskitchencafe.com/thin-and-crispy-oatmeal-cookies/ adapting it a bit with what I have. I have no granulated sugar along with no all-purpose flour, or light brown sugar.

Besides the fact that these cookies are delicious, they were very quick to make. 30 minutes!



  • 1 cup Soft brown sugar
  • 1 cup Self-raising flour
  • 14 Tbsp Butter
  • 1 cup Oats
  • 1 tsp Vanilla essence
  • 1 Egg
  • A few grinds of salt


Prep time: 14 minutes; Cooking time: 16 minutes

  • Heat the oven to 180 degrees Celsius
  • In a mixing bowl, add the self-raising flour, soft brown sugar, oats and salt and mix everything together
  • In a Pyrex glass jug, scoop in the butter and pop it in the microwave on a low heat for 2 minutes
  • In the jug, beat an egg into the butter and add the vanilla essence
  • Add the contents of the jug to the mixing bowl and mix everything together
  • Grab a baking tray and line with a baking paper sheet
  • With freshly washed hands grab tablespoon-sized dough piece, roll into a ball and flatten on the baking sheet
  • Repeat with the rest of the dough, keeping the dough balls about 2 cm apart
  • Pop the cookies into the oven for 16 minutes until they are golden brown
  • Take them out when they are done and lie them out on a cooling rack

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