Bumper oat cookies

Bumper oat cookies

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

Ready in 45 - 50 minutes

Easy

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.

Ingredients

  • 175g butter
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
kickingkatie
16th Jun, 2008
5.05
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
10th Jun, 2008
5.05
mmm lovely! Didn't have golden syrup, but found malt extract, worked well! Used cranberries instead of cherries.
katgonewest
18th May, 2008
4.05
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
12th Apr, 2008
5.05
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
2nd Mar, 2008
3.05
These were ok although I thought the mixture was a bit sloppy...not the best cookie i've had.
mariogu
28th Jan, 2008
4.05
very chewy and delicious, my friends love it
davidcassidy
16th Jan, 2008
4.05
really yummy - the children love them

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?