Name: Bumper oat cookies
Total time: 50 min
Yield: Makes 18
Cuisine: American
Ingredients: 175g butter; 175g demerara sugar; 100g golden syrup; 85g plain flour; ½ 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

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Bumper oat cookies

Bumper oat cookies

Good Food team

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Makes 18

Easy

Total time: 50 mins

Ready in 45 - 50 minutes

A star rating of 4.3 out of 5.47 ratingsRate

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Oaty, chewy, spicy cookies - ready in under an hour and great for tea time

Freezable

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Ingredients

Nutrition

Units:

MetricUS

175g butter
175g demerara sugar
100g golden syrup
85g plain flour
½ 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

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Nutrition: per cookie

kcal236
fat10g
saturates5g
carbs37g
sugars13g
fibre2g
protein3g
salt0.3g

low

Method

step 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.
step 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.)
step 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.

Recipe from Good Food magazine, October 2004

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A star rating of 4.3 out of 5.47 ratings

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