Dessert

Fruity Flapjack Cookies Recipe

ByEthan Lark January 12, 2026January 12, 2026

Introduction

These fruity flapjack cookies combine the chewy texture of toasted oats with the sweetness of dried fruits and a hint of cinnamon. They’re perfect for a comforting snack or a treat with your afternoon tea.

Several oatmeal raisin cookies are shown, some placed on a black metal cooling rack while others rest directly on a white marbled surface. Each cookie is round but unevenly shaped with a rough, textured top that is golden brown with darker raisins embedded throughout. The cookies have slightly crispy edges and a chewy appearance, with small crumbs scattered around them. The overall scene is bright and simple, focusing on the baked cookies ready to be eaten. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Scatter the oats evenly on a baking tray and bake for 20 minutes, turning once halfway through, until they are lightly browned. Remove from the oven and set aside to cool.
Step 2: In a bowl, beat the softened butter and light muscovado sugar with an electric whisk for about 2 minutes until fluffy.
Step 3: Crack in the egg, then add the golden syrup and vanilla extract. Beat until fully combined.
Step 4: Add the self-raising flour, mixed dried fruit, chopped dried apricots, desiccated coconut, ground cinnamon if using, toasted oats, and a pinch of salt. Beat again until everything is well incorporated and forms a thick dough.
Step 5: Use the dough immediately or cover and chill it in the fridge for up to two days.
Step 6: Line two baking sheets with baking parchment. Place six large spoonfuls of dough well spaced out on each sheet.
Step 7: Bake in the preheated oven for 15 minutes (or 18–20 minutes if the dough is chilled) until the cookies have spread, the edges are brown, and the centers remain soft.
Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

Try swapping dried apricots for cherries or cranberries for a different fruity flavor.
Add a handful of chopped nuts like walnuts or pecans for extra crunch.
For a spicier touch, increase the cinnamon or add a pinch of ground ginger.
Make smaller cookies if you prefer bite-sized treats; adjust baking time accordingly.

Storage

Store the cooled cookies in an airtight container or tin at room temperature for up to five days. To refresh, warm them briefly in a low oven or microwave for a few seconds before serving.

How to Serve

The image shows six golden-brown oatmeal raisin cookies with a rough, crumbly texture, some resting on a black cooling rack and others directly on a white marbled surface. The cookies are round but uneven, with raisins scattered inside and around the surface, giving them a speckled look with small dark spots. Crumbs are scattered near the cookies, enhancing the fresh-baked feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of jumbo oats?

Yes, regular oats can be used, though jumbo oats give a chewier texture which highlights in the cookies. Toasting them as directed helps bring out their flavor.