Perfect for those who love to explore new flavours and textures, these cookies offer a satisfying crunch followed by the soft sweetness of fruit, making them an ideal snack for any time of day. So let’s get our aprons on and bake a batch of these delicious treats that are sure to become a new favourite in your cookie repertoire.
Ingredients:
- 125g jumbo oats
- 150g softened butter
- 100g Light Muscovado Sugar
- 1 egg
- 1 tablespoon 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)
Method:
Preheat the oven to 180°C (160°C fan/gas 4).
Spread the jumbo oats on a baking tray and toast in the oven for about 20 minutes, turning once, until lightly browned. Remove and leave to cool.
In a mixing bowl, cream the softened butter and muscovado sugar until fluffy.
Whisk in the egg, golden syrup and vanilla extract until well combined.
Gradually fold in the self-raising flour, toasted oats, mixed dried fruit, chopped apricots, desiccated coconut and ground cinnamon (if using) and a pinch of salt to make a thick batter.
Line two baking trays with baking paper.
Drop large spoonfuls of the mixture onto the baking trays, leaving plenty of space between each spoonful.
Bake for 15-18 minutes or until the cookies have spread and are golden around the edges but still soft in the centre.
Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
