Bumper oat cookies

Bumper oat cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)

Ready in 45 - 50 minutes


Makes 18
Oaty, chewy, spicy cookies - ready in under an hour and great for tea time

Nutrition and extra info

  • Freezable

Nutrition: per cookie

  • kcal236
  • fat10g
  • saturates5g
  • carbs37g
  • sugars13g
  • fibre2g
  • protein3g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g demerara sugar
  • 100g golden syrup
  • 85g plain flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 250g porridge oats
  • 1 tsp ground cinnamon
  • 100g each of ready-to-eat dried apricots, chopped and stem ginger, chopped
  • 75-80g pack dried sour cherries
  • 2 tbsp boiling water
  • 1 medium egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Heat the oven to 180C/fan160C/gas 4. Line several baking sheets with baking parchment or non-stick sheets. Warm the butter, sugar and golden syrup in a large saucepan over a medium heat until the butter has melted. Stir in the flour, bicarbonate of soda, oats, cinnamon, dried fruits and ginger, then the water and finally the egg. Leave to cool until easy to handle.

  2. With dampened hands, shape the mixture into 18 large balls, then flatten them onto the baking sheets – allowing plenty of space for spreading – and bake for 15-20 mins until golden. (This will give a soft, chewy cookie. For a crisper one, reduce the heat to 160C/fan140C/gas 3 and bake for a further 5-10 mins.)

  3. Allow the cookies to cool on the trays briefly, then lift onto to a cooling rack. Will keep in an airtight container, separated with baking parchment, for up to 1 week.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (35)

lizleicester's picture

This recipe is very forgiving - I didn't have apricots or cherries but the biscuits were still delicious with just the ginger so I'll be doing them again with a variety of fruit. I like the chewy version.

saschlet's picture

These are pretty good. I simplified things by chucking everything into the food processor (with plastic blade). Made them healthier by using honey instead of syrup and using xylitol instead of sugar. Also added 2 tbsp of cooled green tea rather than the water. Baked as per instructions and feel they are worth making again.

allielovetocook's picture

Well, I've found some pretty awesome cookie and biscuit recipes on this site, but this one for me is a hands-down winner .. so delicious. I used all Sultanas for my dried fruit, and then the ginger as per the recipe. I used a combination of just general rolled porridge oats and then some larger chunkier oats too. I've just tested a cookie from the first batch out of the oven and at 180 degrees in my oven they only needed 12 mins, so I've turned the second batch down to 170 degrees to see what difference it makes. Can't wait to share these around when it's school run time and when hubby gets home - I think they'll go down a storm!!

annerawson's picture

These were a disaster - really wet mixture which made me wonder, should have trusted my instincts - they didn't need the hot water or the egg - they never firmed up despite being baked through and are now a (very tasty) squishy mess of melded together cakes in the tin. I'm an experienced baker yet couldn't get these to work and cross that I used so many expensive ingredients in one go!

davidbowieslovechild's picture

Wasn't sure about how wet the mixture was but they turned out okay. Bit spongey for my liking so won't be using it again.

annahorvath's picture

These are the most awesome oat cookies I've ever had!
I had to change a couple of thing because of fussy family, used honey insted of golden syrup, and used 180 gr dried fruits of every kind i could find in the pantry (but niot ginger): raisins, cranberries, plums...
This is an excellent way to make my husband eat oat (fibre!:-).
Delicious! Thank you!!

janhearn's picture

Substituted dates for apricots, followed the rest of the recipe to the letter. Perfect! Really important to let mixture cool right down, makes it much easier to roll into neat balls the size of a large walnut with dampened hands, pressed each ball down with the back of a wet spoon excellent Cookie.

blacksabbath's picture

Mmmmm... very nice.

alicla's picture

I changed the plain flour to dove gluten free flour and added an extra 15g, I also used gf oats. I got 30 biscuits out of the mixture so good value. I noticed someone had changed the golden syrup to maple syrup because it was much cheaper WHERE DO THEY BUY THEIR MAPLE SYRUP!!!! I used baking parchment to line the baking trays when they came out of the oven i let them cool for 4 minutes until they were set enough to lift of easily, if they don't lift off because they haven't set enough wait another minute, and then put them upside down on the cooling rack so they don't stick to it. Very tasty cookies

carollizc's picture

As a Canadian, I've got a question. Are porridge oats rolles oats, or are they the steel-cut oats? Otherwise, I can't wait to try these, although I might just use sultanas for all the fruit.

frozenpixie's picture

Absolutely delicious; I reduced the recipe by a third because it seemed like a lot and cut out a lot of the sugar, and used cranberries and raisins since that was all I had to hand. The result was chewy, oaty and tasty, and the mix was really easy to work with since it was quite nice and soft.

katy_mo's picture

this time i greased the baking sheet and there as stuck as before!
what is going on? and why is this only happening to me!?

katy_mo's picture

what i can get off the baking sheets tastes SUPER!
should i have greased them first?

queenofbaking's picture

round flapjacks!

fstoney_2004's picture

i've made these twice now. both times round, the cookies were delicious. they do continue cooking after they come out of the oven - mine were really soft when i took mine out, but hardened afterwards. i can see that they might be too big for a child (see cookiecat's comment below). they are big, but not too big.

clairella1972's picture

Not a complete disaster but near enough. I am sure if you are a competent cook these are great but I am far from a natural. Should have stopped after I broke my marble chopping board and spilled the flour but I persisted. Turned out more like a gooey flapjack so put them back in the oven to crisp up. Now only the centers are edible.

Murfy's picture

They will naturally firm/crisp up as they cool. The same as flapjacks do, you think they're not done, but firm up soon enough.

abskil12's picture

i made with chopped and halfed nuts instead of the fruits - very yummy

zulika49's picture

Well done to all those who's biscuits were a success! I am not the best cook, I forgot the baking sheets, although trays were buttered, this meant that all the biscuits were welded on to the tray and burnt too.
What biscuit I could scrape off tasted very nice indeed, but in the end I had to put the trays out for the birds to peck ! will be buying new trays soon.
I added sunflower seeds as they taste very nice toasted. I don't think I will try this recipe again, I think I will stick to my usual biscuit recipes!!!

daramckenna's picture

These were nice but they came out a little "cakey" as they rose quite high!
Maybe I didn't make the balls small enough but there were 19 so it should have been fine.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…