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I first learned of Hobnobs while watching the beloved show Great British Bakeoff, and knew I had to give them a try myself. These classic oat cookies have a long history in the UK, and are loved for their simple flavor and crisp texture. With a short ingredient list and simple process, there’s no reason not to give these cookies a try. For me, it was seriously love at first bite!
The dough starts with creaming the softened butter and sugar together until pale and fluffy. That long mix time helps give the finished cookies their crisp bite. A little milk and honey bring moisture and subtle sweetness, while baking soda and salt keep things balanced. The oats and flour go in last, mixed in by hand until just combined so you don’t end up with a tough cookie.
These cookies spread quite a bit on the baking sheet, so resist the urge to crowd them. Keeping just eight cookies per pan gives them space to thin out and turn beautifully crisp in the slow, low oven. Twenty minutes is usually the sweet spot, but watch for that golden color. The aroma alone will make your kitchen feel a little like the Bake Off tent.
Enjoy them just as they are, or go the extra step and dip one side in melted chocolate as the Brits often do. Whether you’re reliving a favorite Bake Off moment or discovering Hobnobs for the first time, this recipe is sure to be a bit hit!
Hobnobs
Yield(s): Makes 24 cookies
10m prep time
22m cook time
you're making mealtime meaningful.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 tablespoons whole milk
- 1 tablespoon honey
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
Preparation
- Preheat oven to 300 degrees F and line 2 baking sheets with parchment paper.
- In a large mixing bowl, add butter and sugar. Use a hand mixer to beat for about 5 minutes or until light and airy.
- Add milk, honey, salted, and baking soda, then mix until well combined.
- Add oats and flour and mix by hand until just combined.
- Scoop dough in about 2 tablespoon portions onto the prepared baking sheet, spacing 4-5 inches apart. 8 cookies should fit on a standard sheet, leaving room for spreading.
- Bake cookies for 20-23 minutes or until lightly golden.
- Transfer cookies to a cooling rack and repeat process with remaining cookie dough.
- Once cooled, store in an airtight container.
Recipe adapted from Bonappetit.com
