A very Scottish recipe, these oat shortbread biscuits are delicious if not particularly low in fat! Perfect with a cup of tea in the afternoon.
I have a similar recipe passed down in my family as well. Ours has only 2 cups of oatmeal. TIP: I find that oat bran works the best. (The original family recipe used scottish oatmeal and is very coarse) Also decrease the sugar to 3/4 of a cup. Increase the water to 1/3 cup. I think you will find the dough easier to work with. Really a wonderful cookie! - 28 Sep 2008 (Review from Allrecipes USA and Canada)
I was looking for a cookie recipe that would be similar to a "hobnob". This recipe, while less crunchy, was great. I added a 1/2 teaspoon of salt, which I believe is very important to the sweetness of any cookie. I used splenda brown sugar, and only used 1/2 cup. I really like oats, and to be able to chew on them, so I used whole oats, but crushed them a bit with my hands before using them so I wouldn't so much like a barnyard animal while eating the cookie! After I incorporated all the ingredients, I made the dough into balls, then pushed them down with the bottom of a glass. I then sprinkled the dough with coarse sugar. After baking for the full 15 minutes, they turned out wonderful! - 21 Mar 2007 (Review from Allrecipes USA and Canada)
Very good recipe. I did add an egg to mine because I do like a nice chewy cookie, and 1 tsp vanilla. I love vanilla in my oatmeal cookies, and they were great, co-workers at work absolutely loved them. - 23 Nov 2008 (Review from Allrecipes USA and Canada)