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Super oat cookies

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • Warm the golden syrup, butter and sugar in a heavy-bottomed pot until the butter has melted, stirring now and again.
  • Combine the flour, bicarb, oats, cherries, apricots and ginger in a large bowl. Then add the hot butter mixture and stir well, before mixing in the egg and then the boiling water.
  • Shape the mixture into 18 balls and place on 2 baking trays lined with baking paper, leaving space in between. Flatten the tops a little and cook in the oven for 15-20 mins for a chewy cookie. (For a crisper cookie, then turn the heat down to 140°C FF and cook for a further 5-10 mins.)
  • from “BBC Good Food” magazine

Ingredients

  • 100 gm golden syrup
  • 175 gm unsalted butter
  • 175 gm brown sugar
  • 85 gm plain flour
  • ½ tspn bicarb of soda
  • 250 gm porridge (rolled) oats, NOT instant
  • 80 gm dried cherries or cranberries, diced
  • 100 gm dried apricots, diced
  • 100 gm crystallised ginger, diced
  • 1 medium egg, beaten
  • 1 tspn ground cinnamon
  • 2 tbsp boiling water
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm