Bumper oat cookies

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• abskil12

  02 December 2010

  abskil12 rated and commented on this recipe

  

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

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• Clairella

  29 December 2010

  Clairella rated and commented on this recipe

  

  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.

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• fstoney_2004

  06 April 2011

  fstoney_2004 commented on this recipe

  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.

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• bakingqueen

  12 June 2011

  bakingqueen commented on this recipe

  round flapjacks!

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• Cakey

  15 June 2011

  Cakey rated and commented on this recipe

  

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

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• Cakey

  20 June 2011

  Cakey commented on this recipe

  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!?

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• frozenpixie

  11 July 2011

  frozenpixie rated and commented on this recipe

  

  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.

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• Carolliz

  18 August 2011

  Carolliz commented on this recipe

  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.

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• alisongf

  19 February 2012

  alisongf rated and commented on this recipe

  

  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

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• Nickinsnorbans

  21 February 2012

  Nickinsnorbans rated and commented on this recipe

  

  Mmmmm... very nice.

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• Jan

  06 March 2012

  Jan rated and commented on this recipe

  

  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.

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• annácska

  08 October 2012

  annácska rated and commented on this recipe

  

  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!!

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• Mary

  11 March 2013

  Mary rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/2034/

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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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Difficulty and servings

Makes 18

Preparation and cooking times

Ready in 45 - 50 minutes

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

Per cookie

236 kcalories, protein 3g, carbohydrate 37g, fat 10 g, saturated fat 5g, fibre 2g, sugar 13g, salt 0.3 g

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