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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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
8th Oct, 2009
Well done to all those who's biscuits were a success! I am not the best cook, I forgot the baking sheets, although trays were buttered, this meant that all the biscuits were welded on to the tray and burnt too. What biscuit I could scrape off tasted very nice indeed, but in the end I had to put the trays out for the birds to peck ! will be buying new trays soon. I added sunflower seeds as they taste very nice toasted. I don't think I will try this recipe again, I think I will stick to my usual biscuit recipes!!!
2nd Jun, 2009
These were nice but they came out a little "cakey" as they rose quite high! Maybe I didn't make the balls small enough but there were 19 so it should have been fine.
1st Jan, 2009
very yummy! I'll definitely make them again!!!
22nd Dec, 2008
these were really good. i changed the ingredients a bit by adding apricots and chopped up dates and a few bran flakes as well as the oats. mine turned out thicker than the picture which meant they were more like an oat cake but were really nice to come to after a cold walk out with the dog!
16th Dec, 2008
Very yummy...........played around with the ingredients a bit each time I have made these to suit what I have in the cupboard, and they have always been really good. Fantastic for lunchboxes.
8th Dec, 2008
Really - yummy - mixture was slightly runny so was a bit worried but they turned out well.
8th Dec, 2008
The family loved these. My son took them to school in his lunch box. I used mixed dried fruit instead of the apricots and ginger and cranberries in place of the sour cherries. Whilst delicious, they were too big so when I make them again I will make them smaller.


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