Zesty Oatmeal Cookies

    28 min

    Orange zest breathes new life into a classic oatmeal cookie recipe. Tip: After cookies are cooled and in an airtight container, place a slice of fresh bread in also to keep the cookies soft and fresh.

    12 people made this

    Serves: 48 

    • 220g margarine
    • 200g caster sugar
    • 220g dark brown soft sugar
    • 2 eggs
    • 1 tablespoon grated orange zest
    • 3 tablespoons treacle
    • 1 teaspoon vanilla extract
    • 125g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 250g porridge oats

    Prep:15min  ›  Cook:13min  ›  Ready in:28min 

    1. In a large bowl, cream together the margarine, caster sugar and dark brown soft sugar until smooth. Beat in the eggs one at a time, then stir in the orange zest, treacle and vanilla. Combine the flour, bicarbonate of soda and salt; stir into the treacle mixture until well blended. Mix in oats.
    2. Divide the dough into halves, and shape into long logs about 5cm in diameter. Wrap in greaseproof paper, and refrigerate for at least 8 hours or overnight.
    3. Preheat the oven to 180 C / Gas 4. Slice chilled dough into rounds about 5mm thick. Place 5cm apart onto ungreased baking trays.
    4. Bake for 11 to 13 minutes in the preheated oven, until the bottoms are lightly browned. Cool on the baking trays for a minute before removing to wire racks to cool completely.

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    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    Loved the biscuits but I had to add double the amount of flour.  -  26 Jun 2013


    Great cookies- make sure you change the BAKING SODA FROM 1 CUP TO 1 TEASPOON. I recognized the typo as it is easy to do. I didn't have enough for the cookie jar as they kept disappearing from the counter while they were still warm.  -  25 Oct 2002  (Review from Allrecipes US | Canada)


    I have looking for quite some time for a really good oatmeal cookie recipe and I believe I have found it! They smelled great while baking and were tasted delicious! I will definately make these again. PS - thanks for changing the baking soda amount.  -  29 Oct 2002  (Review from Allrecipes US | Canada)