Fruity Flapjack Cookies Recipe
Introduction
Fruity flapjack cookies combine the wholesome goodness of toasted oats with the sweet chewiness of mixed dried fruits. These soft, golden treats are perfect for a comforting snack or a delightful teatime indulgence.
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)
Instructions
- Step 1: Preheat the oven to 180C (160C fan) or gas mark 4. Spread the oats evenly on a baking tray and toast in the oven for 20 minutes, turning once, until they are lightly browned. Remove and allow to cool.
- Step 2: In a large bowl, beat the softened butter and muscovado sugar with an electric whisk for about 2 minutes until fluffy.
- Step 3: Add the egg, golden syrup, and vanilla extract to the butter mixture. Continue beating until fully combined.
- Step 4: Stir in the self-raising flour, mixed dried fruit, chopped apricots, desiccated coconut, cinnamon (if using), toasted oats, and a pinch of salt. Beat again until you have a thick, even dough.
- Step 5: Line two baking sheets with parchment paper. Using a spoon, place six large spoonfuls of dough on each sheet, spacing them well apart to allow for spreading.
- Step 6: Bake for 15 minutes, or 18-20 minutes if the dough has been chilled, until the cookies have spread, edges are brown, but the centers remain soft.
- Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra crunch, try adding chopped nuts like walnuts or pecans to the dough.
- If you prefer a chewier cookie, slightly underbake them and allow to cool on the tray.
- You can substitute golden syrup with honey or maple syrup for a different flavor profile.
- Chilling the dough makes the cookies spread less and results in a thicker texture.
Storage
Store the fully cooled cookies in an airtight container or tin at room temperature for up to five days. To refresh and soften slightly, warm in a low oven for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular oats instead of jumbo oats?
Yes, regular rolled oats can be used, but they may toast faster and create a slightly different texture. Keep an eye on them while toasting to prevent burning.
Can I freeze these cookies?
Absolutely. Once fully cooled, freeze the cookies in an airtight container for up to two months. Thaw at room temperature before enjoying.
Print
Fruity Flapjack Cookies Recipe
- Total Time: 50 minutes
- Yield: 12 large cookies 1x
Description
These Fruity Flapjack Cookies combine the wholesome goodness of toasted oats with the sweetness of dried fruits and a hint of cinnamon, resulting in soft, chewy cookies that are perfect for a healthy snack or teatime treat. They boast a delightful texture from the toasted oats and dried apricots, enhanced by golden syrup and muscovado sugar for a deep, rich flavor.
Ingredients
Main 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
- Toast the oats: Preheat your oven to 180C/160C fan/gas 4. Spread the jumbo oats evenly over a baking tray and bake for 20 minutes, turning once halfway through. This will lightly brown the oats and enhance their flavor. Remove and let cool.
- Prepare the wet mixture: In a mixing bowl, combine the softened butter and light muscovado sugar. Using an electric whisk, beat for 2 minutes until the mixture turns fluffy and pale.
- Add egg and flavorings: Crack in the egg and add the golden syrup along with the vanilla extract. Beat again thoroughly until fully incorporated and smooth.
- Combine dry ingredients: Scatter in the self-raising flour, mixed dried fruit or raisins, finely chopped dried apricots, desiccated coconut, ground cinnamon if using, the toasted oats you previously cooled, and a pinch of salt. Mix gently but thoroughly with the electric whisk or a sturdy spoon until you achieve a thick, well-combined dough.
- Chill or use immediately: You can use the dough straightaway or cover it tightly and chill in the refrigerator for up to two days to allow flavors to mature and the dough to firm up, making it easier to handle.
- Shape the cookies: Line two baking sheets with baking parchment. Spoon six large dollops of dough onto each sheet, spacing them well apart to allow spreading during baking.
- Bake the cookies: Place in the oven and bake for 15 minutes if the dough is at room temperature. If chilled, bake for 18-20 minutes until the edges turn brown and the centers remain soft and chewy.
- Cool the cookies: Remove from oven and leave the cookies on the baking sheets for 5 minutes to set. Then transfer them to a wire rack to cool completely.
- Storage: Store the cookies in an airtight container or tin where they will keep fresh for up to five days.
Notes
- Toasting the oats before adding them enhances the flavor and gives the cookies a nuttier taste and chewier texture.
- You can swap the dried fruits according to preference, but make sure they are chopped finely for even mixing.
- If chilled, cookies take slightly longer to bake and spread less.
- Optionally include ground cinnamon for a warm, spiced flavor.
- Ensure the butter is softened to room temperature for easier mixing.
- These cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.
- 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, teatime snacks, soft cookies
