Description
Delightfully chewy and fruity flapjack cookies made with toasted jumbo oats, mixed dried fruits, and a hint of cinnamon for a perfect balance of sweetness and texture. These cookies feature a rich golden syrup and butter base, delivering a soft and slightly chewy bite with a golden brown edge.
Ingredients
Scale
Main Ingredients
- 125g jumbo oats
- 150g softened butter
- 100g light muscovado sugar
- 1 egg
- 1 tbsp golden syrup
- ½ tsp vanilla extract
- 100g self-raising flour
- 100g mixed dried fruit or raisins
- 75g dried apricots, finely chopped
- 50g desiccated coconut
- ½ tsp ground cinnamon (optional)
- Pinch of salt
Instructions
- Toast the oats: Preheat the oven to 180°C (160°C fan)/gas mark 4. Spread the jumbo oats evenly over a baking tray and bake for 20 minutes, turning once halfway through until the oats are lightly browned. Remove and allow to cool.
- Cream butter and sugar: In a bowl, combine softened butter and light muscovado sugar. Beat with an electric whisk for 2 minutes until the mixture is fluffy and well combined.
- Add wet ingredients: Crack in the egg, then add the golden syrup and vanilla extract. Beat the mixture again until fully incorporated and smooth.
- Combine dry ingredients and oats: Sprinkle in the self-raising flour, mixed dried fruit, chopped dried apricots, desiccated coconut, optional cinnamon, toasted oats, and a pinch of salt. Beat all together until a thick cookie dough forms. You may use the dough immediately or cover and chill for up to two days.
- Shape and prepare for baking: Line two baking sheets with baking parchment. Spoon six large dollops of dough onto each sheet, spacing well apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 15 minutes if using dough at room temperature, or 18-20 minutes if the dough is chilled. Bake until cookies have spread, edges are golden brown, and centers remain soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes after baking, then transfer them onto a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container or tin for up to five days to maintain freshness.
Notes
- Toasting the oats before incorporating ensures a toasty flavor and firmer texture in the cookies.
- If you chill the dough before baking, add a few extra minutes to the baking time to achieve perfect doneness.
- The cinnamon is optional but adds a warm spice note that complements the dried fruit beautifully.
- These cookies will keep well for up to five days stored airtight, making them suitable for advance preparation.
- For a nutty twist, you can add chopped nuts such as almonds or walnuts if desired.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: flapjack cookies, fruity cookies, oatmeal cookies, baked cookies, dried fruit cookies, easy baking recipes, British desserts
