Fruity Flapjack Cookies Recipe

Introduction

These fruity flapjack cookies combine the hearty chew of toasted oats with the sweet tang of dried fruit and apricots. Soft in the center and lightly crisp at the edges, they make a perfect homemade treat for any time of day.

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

1. Step 1: Preheat the oven to 180C/160C fan/gas mark 4. Spread the oats evenly on a baking tray and bake for 20 minutes, turning them once, until lightly browned. Remove from the oven and allow to cool.
2. Step 2: In a bowl, beat the softened butter and muscovado sugar with an electric whisk for about 2 minutes until the mixture is fluffy.
3. Step 3: Add the egg, golden syrup, and vanilla extract to the butter mixture. Beat until fully combined.
4. Step 4: Stir in the self-raising flour, dried fruit, chopped apricots, desiccated coconut, optional cinnamon, toasted oats, and a pinch of salt. Beat again until the mixture forms a thick dough.
5. Step 5: Use the dough immediately or cover it and chill in the fridge for up to two days to help the flavors develop.
6. Step 6: Line two baking sheets with baking parchment. Place six large spoonfuls of dough on each sheet, spacing them well apart to allow spreading.
7. Step 7: Bake in the preheated oven for 15 minutes if the dough is at room temperature, or 18-20 minutes if chilled, until the cookies spread and turn brown at the edges but remain soft in the middle.
8. 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

• For extra crunch, add chopped nuts such as walnuts or pecans to the dough.
• Try substituting golden syrup with honey or maple syrup for a different flavor profile.
• Use raisins or sultanas instead of mixed dried fruits for a simpler taste.
• Chilling the dough enhances the flavor and helps prevent spreading too much while baking.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these flapjack cookies?

Yes, you can freeze the baked cookies in an airtight container or freezer bag for up to three months. Thaw at room temperature before enjoying.

Can I make this recipe gluten-free?

To make it gluten-free, substitute the self-raising flour with a gluten-free flour blend and ensure your oats are certified gluten-free.

Fruity Flapjack Cookies Recipe

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★★★★★

4.7 from 94 reviews

• Author: Jack
• Total Time: 55 minutes
• Yield: 12 large cookies 1x
• Diet: Vegetarian

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Description

These Fruity flapjack cookies combine toasted jumbo oats, mixed dried fruits, and a hint of cinnamon to create a soft, chewy treat with a perfect balance of sweetness and texture. With golden syrup and muscovado sugar adding depth of flavor, these cookies are ideal for teatime or a nutritious snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 125g jumbo oats
• 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

Wet Ingredients

• 150g softened butter
• 100g light muscovado sugar
• 1 egg
• 1 tbsp golden syrup
• ½ tsp vanilla extract

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Instructions

1. Toast the oats: Preheat the oven to 180°C (160°C fan)/gas mark 4. Spread the jumbo oats on a baking tray and bake for 20 minutes, turning once halfway through until the oats are lightly browned. Remove from oven and set aside to cool.
2. Make the creamed mixture: In a mixing bowl, combine the softened butter and light muscovado sugar. Beat with an electric whisk for 2 minutes until the mixture becomes fluffy and light in texture.
3. Add wet ingredients: Crack in the egg, then add the golden syrup and vanilla extract. Beat again until all ingredients are fully combined and smooth.
4. Combine dry ingredients: Scatter in the self-raising flour, all the dried fruit, chopped apricots, desiccated coconut, toasted oats, ground cinnamon (if using), and a pinch of salt. Beat once more until a thick dough forms and all components are evenly incorporated.
5. Prepare baking sheets: Line two baking sheets with baking parchment. Place six large spoonfuls of the dough spaced well apart on each tray.
6. Bake the cookies: Bake for 15 minutes if the dough is at room temperature, or 18–20 minutes if the dough has been chilled in the fridge. The cookies should spread and turn brown at the edges but remain soft in the center.
7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
8. Storage: Store cooled cookies in an airtight container or tin for up to five days to maintain freshness.

Notes

• Toasting the oats adds a nutty flavor and improves texture.
• The optional cinnamon enhances warmth and complexity, but can be omitted if preferred.
• For chewier cookies, avoid overbaking and remove them as soon as edges turn brown.
• The dough can be chilled for up to two days before baking for convenience and slightly denser texture.
• Use large spoonfuls for bigger cookies with a soft center, adjust size for smaller cookies accordingly.

• Prep Time: 20 minutes (including toasting oats and mixing)
• Cook Time: 35 minutes (20 minutes oats toasting + 15 minutes cookie baking)
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: flapjack cookies, fruity cookies, oat cookies, dried fruit cookies, easy dessert, British baking