Bumper Oat Cookies
These delightful oat and fruit cookies are a delightful treat that strikes the perfect balance between soft and chewy. The combination of oats, cinnamon, dried fruits, and stem ginger creates a harmonious blend of flavors that will keep you coming back for more. Baking a batch of these cookies will fill your kitchen with a warm, inviting aroma that is sure to make your mouth water. Enjoy these cookies with a cup of tea or coffee for a comforting snack any time of day.
— Constant Cookbook
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
Instructions
- 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.
- 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.)
- 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.
Yield
Makes 18
Nutrition
- Calories: 236 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.3 milligram of sodium
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