- Cream the butter and sugar together until pale.
- Add the remaining ingredients and mix together until it comes to a soft dough.
- Roll into a sausage shape and wrap in cling film and chill in the fridge for an hour.
- After an hour, set your oven to 180c/160c fan.
- Cut around 12-15 slices of the cookies and lay them on a baking tray lined with parchment paper. Make sure you leave plenty of space as they do spread quite a bit.
- Bake until golden brown, which should take around 10-15 minutes. Turn the tray half way through your baking time for an even bake.
- Leave them to cool on a wire rack and enjoy with a nice cuppa. They will keep fresh in airtight box for a good week.
Thanks to chef Rory Lovie for sharing this recipe with us. Rory is a huge fan of oats – so much so that he says they would be his desert island food!
Rory is a highly-talented chef who oversees all menu activity at the award-winning Bridgeview Station, a restaurant housed within an iconic Victorian railway station at the heart of Dundee’s Waterfront, a short walk from the V&A Musem.
He has won many accolades including:
2013 Rising Star Young Chef of the Year
2013 Best Fine Dining Restaurant in Scotland
2010/11 Academy of Culinary Arts Team Semi-Finalist for Scotland