Description
Deliciously chewy fruity flapjack cookies combining toasted oats, dried fruits, and a hint of cinnamon for a perfect teatime treat. These cookies are soft in the middle with crisp edges, packed with wholesome ingredients for a satisfyingly sweet snack.
Ingredients
Scale
Base 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
Fruit & Flavorings
- 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 your 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 they are lightly browned. Then remove from the oven and let them cool completely.
- Prepare the Dough: In a mixing bowl, beat the softened butter and light muscovado sugar together with an electric whisk for about 2 minutes until the mixture is fluffy. Crack in the egg and add the golden syrup and vanilla extract, continuing to beat until the ingredients are fully combined.
- Add Dry Ingredients: Scatter in the self-raising flour, toasted oats, mixed dried fruit (or raisins), finely chopped dried apricots, desiccated coconut, ground cinnamon (if using), and a pinch of salt. Beat again until you achieve a thick, unified dough. You can either use this dough immediately or cover and chill it in the fridge for up to two days.
- Shape and Bake Cookies: Line two baking sheets with parchment paper. Place six large spoonfuls of dough on each sheet, spacing them generously to allow spreading. Bake in the preheated oven for 15 minutes if dough is at room temperature, or 18-20 minutes if chilled. The cookies should spread out, brown at the edges, and remain soft in the middle.
- Cool and Store: After baking, leave the cookies on the baking sheets for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely. Store cooled cookies in an airtight container or tin for up to five days to maintain freshness and texture.
Notes
- Toasting the oats enhances their nutty flavor and gives the cookies a lovely texture.
- Golden syrup adds a rich sweetness that complements the dried fruits beautifully.
- Using self-raising flour helps the cookies maintain a light, tender crumb.
- The dough can be prepared ahead and refrigerated up to two days before baking, making it great for meal prep.
- If you prefer less sweetness, reduce the muscovado sugar slightly.
- For a gluten-free version, substitute the self-raising flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: flapjack cookies, fruity cookies, oat cookies, dried fruit cookies, British baking, tea time treats, homemade cookies
