Bumper Oat Cookies

4.30 (47)
⏱ 50 mins 🍽 Makes 18 🌶 american ✅ Easy 🏷 Snack

These generously sized oat cookies are wonderfully chewy and flavoured with cinnamon, dried apricots, sour cherries, and stem ginger. The recipe yields 18 large biscuits, which are ready to bake in about 50 minutes. They make an excellent snack or a delightful addition to your afternoon tea spread, and will stay fresh for up to a week when stored properly.

Bumper Oat Cookies

Ingredients

  • 175g butter
  • 175g demerara sugar
  • 100g golden syrup
  • 85g plain flour
  • 1/2 tsp bicarbonate of soda
  • 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

Method

  1. Preheat your oven to 180C/fan160C/gas 4. Prepare several baking sheets by lining them with baking parchment. In a large saucepan, gently warm the butter, demerara sugar, and golden syrup until the butter is fully melted. Mix in the plain flour, bicarbonate of soda, porridge oats, cinnamon, chopped dried apricots, stem ginger, and sour cherries. Finally, stir through the boiling water and the beaten egg. Set the mixture aside to cool enough to handle comfortably.
  2. Dampen your hands and portion the mixture into 18 large balls. Place them on your prepared trays, flattening each one and leaving ample room for spreading. Bake for 15-20 mins until they turn a golden colour. For a crisper cookie, lower the oven temperature to 160C/fan140C/gas 3 and continue baking for a further 5-10 mins.
  3. Let the cookies cool on the baking sheets for a short time before transferring them to a wire rack to cool completely. Store them in an airtight container with baking parchment between layers for up to 1 week.

Nutrition (per serving)

Calories236 kcal
Fat10 g
Saturates5 g
Carbs37 g
Sugars13 g
Fibre2 g
Protein3 g
Sodium120 mg

Recipe details

Skill levelEasy
CategorySnack
Cuisineamerican