Bumper oat cookies
By Good Food
Oaty, chewy, spicy cookies – ready in under an hour and great for tea time
- Ready in 45 - 50 minutes
- Serves 18
- Easy
Nutrition per serving
-
kcal 236
-
fat 10g
-
saturates 5g
-
carbs 37g
-
sugars 13g
-
fibre 2g
-
protein 3g
-
salt 0.3g
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
Method
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.
