Bumper oat cookies

Bumper oat cookies

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(41 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 a dairy product made from separating whole milk or cream into fat and…

  • 175g demerara sugar
  • 100g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 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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28th Apr, 2020
These are really good and great for people who aren’t the best bakers. Don’t add the water though, this makes them too wet. I have used less golden syrup and topped up with honey. We have renamed them lockdown cookies as we’ve made them a lot during this period and many ingredients can be substituted or left out (stem ginger).
14th Feb, 2020
Delicious cookies - Used dried mixed fruit, sultanas & chopped dates in place of fruit & ginger in the recipe - Next time might use some black treacle too as sub for golden syrup.
28th Oct, 2019
Thease turned out AMAZING! I didn't have any cherries or dried apracots but I uses raisins and walnuts, it tasted lush!!! 100% recomend it for a simple quick and tasty bake!
29th Jul, 2016
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.
13th Oct, 2015
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.
1st Dec, 2014
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!!
21st Oct, 2013
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!
11th Mar, 2013
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.
8th Oct, 2012
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!!
6th Mar, 2012
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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28th Oct, 2019
To improve the taste of these, use ground cinnamon, nutmeg, mixed spice and ginger (instead of root ginger) really uplifts the taste. I would also say that cherries and dried apricots are not necessarily needed as raisins and walnuts tasted really nice in mine.
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