Course: Party & Snacks
Oatcakes
Not cloyingly sweet. You can double the brown sugar if you have a sweet tooth.
Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a road trip.
You can use some mix of butter and Crisco
Source
2023-02: modified from travelbite.com
2025-04: rewritten optimized for the Cuisinart and for oat flakes - I have never actually seen actual oatmeal.
Ingredients
| ½ c | butter |
| ¼ tsp | baking soda |
| ½ c | hot water |
| 3½ c, divided | oat flakes |
| 1 c | flour |
| ½ c | brown sugar |
Bust Out
| Cuisinart | |
| baking sheet | |
| rolling pin |
Steps
- If the butter isn't soft / at room temperature, nuke it 10 seconds at a time until it is.
- Preheat oven to 425°F
- Dissolve baking soda in hot water
- Place 3 c of the oat flakes in the Cuisinart and process until it's crumbs - maybe slightly larger crumbs than cornmeal.
- Add flour, brown sugar and butter.
- Process / pulse until it's consistent. You may need to scrape down the sides a couple times.
- Add baking soda & water mix and process / pulse / scrape down until it's consistent again.
- Put ¼ c oat flakes on the ungreased baking sheet and dump the dough on it, press it down with your hands so it's roughly flat, sprinkle with more flakes and roll it with a rolling pin or a glass or can to get the thickness even. I make mine ¼" thick, some people like 'em thicker. Or you can cut them in rounds or any shape with a glass, tin can or cookie cutter.
- If you haven't cut them in shapes already, score to 2-3" squares, rectangles or diamonds. You'll use these lines for clean cuts after baking.
- Bake for 15 minutes and check that they're golden brown - if not, give them another 5 minutes. They should be crisp and crunchy, not chewy.
- Separate the along the score lines with a thin knife and place on a rack to cool.