Bumper oat cookies

Bumper oat cookies

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(33 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
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  • 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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 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.

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Comments, questions and tips

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20th Dec, 2017
Use rolled oats, not the steel-cut kind.
11th Jul, 2011
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.
20th Jun, 2011
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!?
20th Dec, 2017
Have you tried using parchment to line your baking sheet?
15th Jun, 2011
what i can get off the baking sheets tastes SUPER! should i have greased them first?
12th Jun, 2011
round flapjacks!
6th Apr, 2011
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.
29th Dec, 2010
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
5th Aug, 2013
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.
2nd Dec, 2010
i made with chopped and halfed nuts instead of the fruits - very yummy


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