Bumper oat cookies

Bumper oat cookies

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(39 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

  • 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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blacksabbath's picture
21st Feb, 2012
Mmmmm... very nice.
19th Feb, 2012
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
18th Aug, 2011
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.
hrgoddess's picture
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!?
hrgoddess's picture
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.


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