Bumper oat cookies

Bumper oat cookies

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(28 ratings)

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Cooking time

Ready in 45 - 50 minutes

Skill level

Easy

Servings

Makes 18

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per cookie

kcalories
236
protein
3g
carbs
37g
fat
10g
saturates
5g
fibre
2g
sugar
13g
salt
0.3g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, October 2004

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Comments

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bethocallaghan's picture
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Really - yummy - mixture was slightly runny so was a bit worried but they turned out well.

cookiecat's picture
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The family loved these. My son took them to school in his lunch box. I used mixed dried fruit instead of the apricots and ginger and cranberries in place of the sour cherries. Whilst delicious, they were too big so when I make them again I will make them smaller.

annie01332's picture

D'oh - ignore that! Just re-read the recipe!

annie01332's picture

How much stem ginger?

ljwarrington's picture
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very simple to make and look and taste lovely! will make again!

kickingkatie's picture
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Made these as a fathers day present - went down well with the whole family (they do spread though! I'll make smaller balls next time!)

mgdafydd's picture
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mmm lovely! Didn't have golden syrup, but found malt extract, worked well! Used cranberries instead of cherries.

katgonewest's picture
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I also changed golden syrup to maple - a lot cheaper! - and added crystallized ginger instead of ginger stem, and mixed dried fruit instead of apricots- DELICIOUS!

mookii's picture
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I made these cookies changed the syrup to maple did 2 parts dried fruit added pine nuts and a little cumin very very yummy

fionak's picture
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These were ok although I thought the mixture was a bit sloppy...not the best cookie i've had.

mariogu's picture
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very chewy and delicious, my friends love it

davidcassidy's picture
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really yummy - the children love them

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