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Super fruit oat cookies recipe
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Packed with delicious dried fruit, these scrumptious cookies are perfect snacks for both kids and adults. Once baked, they can be frozen for up to 3 months so stock up the freezer and you’ll always have a lunchbox treat on hand. See method
Ingredients
- 225g rolled oats
- 225g plain flour
- 250g mixed dried fruits, larger ones halved
- 140g unsalted butter
- 225g light soft brown sugar
- 90ml maple syrup
- 2 tbsp boiling water
- 1 tsp bicarbonate of soda
Each serving contains
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Energy
1060kj
251kcal
13%
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Fat
8g
11%
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Saturates
4g
20%
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Sugars
25g
27%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 44.9g
Protein 2.9g
Fibre 2.1g
Method
- Heat oven to gas 3, 170°C, fan 150°C. Line 3 large baking trays with non-stick baking parchment. In a bowl mix the oats, flour and dried fruit with a pinch of salt, then set aside.
- Put the butter, sugar and maple syrup in a medium saucepan. Once melted remove from the heat. Boil a kettle then mix the boiling water and bicarbonate of soda in a small bowl, pour this into the butter and sugar mix, it will froth up so stir to combine. Mix this into the oat mixture and stir until combined.
- Use an ice-cream scoop to make balls of the mixture and put on the lined trays, leaving lots of space between them. Flatten each ball slightly.
- Bake for 13-15 mins, depending on if you want a more chewy or crunchy cookie. They will set as they cool. The trays on the bottom of the oven shelf may need to come out 2-3 mins after the tray at the top. Cool for a minute on the tray, then transfer to wire racks to cool completely.
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