Golden oat crunchies: The gold standard for everyday cookies

Have you been baking up a storm during the holidays? If you’re still in a baking mood, we suggest these delicious golden oat crunchies! With only a few ingredients you can make some of the crunchiest crunchies out there and fill more cookie tins. The great thing about this recipe that it is still versatile and one of the main changes you can make is if you want them thin and crunchy or a bit softer and chewy in the middle with larger biscuits.

Golden oat crunchies suggestions

You can have some fun with this recipe. You can flatten out the mixture to make thin crunchy biscuits or make them into larger squares with a bit more chew. Feel free to add some crushed and chopped nuts or even some raisins if that’s what you’re looking for. The addition of coconut is already a bit different, giving it more dimension and more people will enjoy them. They’re also great for bake sales or midnight snacks with some tea.

ALSO READ: Peanut butter and oat cookies

It’s baking season adn you need to try these golden oat crunchies. They’re the gold standard of make-it-at-home biscuits you need right now.

Last updated on 27 December 2022

Golden oat crunchies recipe

4 from 3 votes

Recipe by Jessica Alberts Course: SnacksCuisine: South AfricanDifficulty: Easy

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Ingredients

• 200 g butter

• 1 tbsp golden syrup (or honey)

• 2 cups oats

• 1 cup coconut

• 1 cup flour

• ¾ cup brown sugar

• 1 tsp bicarbonate of soda

Method

• Preheat the oven to 180°C.
• Mix the flour, oats and coconut in a bowl.
• Melt the butter, syrup and sugar in a small pot.
• When the butter starts to bubble add the bicarbonate of soda and stir. Remove from the heat immediately.
• Pour the butter mixture into the dry ingredients and mix with a spatula.
• Using the back of a metal spoon, gently press the mixture into a greased baking tray (30 cm x 20 cm or similar depending on how thick you like the crunchies).
• Bake for 15 minutes at 180°C, then turn the oven down to 160°C and bake for a further 10 minutes until golden brown.

Notes

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