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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Prepare baking sheets: Line two baking sheets with baking parchment. Place six large spoonfuls of the dough spaced well apart on each tray.
- 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.
- 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.
- 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
