Do you love Cookies and want a great recipe to try?
If you ever loved Abbey Crunches or can’t get enough of Hobnobs, these cookies are somewhere in between in flavor and texture and right up there for addictive-ness. You can never go wrong with Tate and Lyle’s golden syrup and oats in the same recipe anyway, as flapjacks prove. In North America, flapjacks that are a less chewy, less toffee-like version are called granola bars.
These oat crunch cookies are relatively easy to make and well worth the effort. Tip, you may want to make a double batch each time! You could say you will freeze the extra, but they probably won’t last that long.
Ingredients for these crunchy succulent cookies!
- 5 oz (140g) salted butter
- 5 oz (140g) brown sugar
- 1 tablespoon milk
- 1 tablespoon golden syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 5 oz (140g) unbleached all purpose flour
- 4 oz (110g) rolled oats
Crunchy oat cookie instructions
- Preheat oven to 300°F
- Cream the butter and brown sugar together until creamy.
- Add the milk and golden syrup to the butter and sugar and mix thoroughly.
- In a separate bowl, mix remaining dry ingredients together to make uniform consistency.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon.
- Roll to biscuit dough into 1 inch balls and place on well a greased cookie tray (makes around 24). The cookies will melt into a bigger area, so give them plenty of space.
- Bake in preheated oven for 20-25 minutes or until golden brown.
- Cool on wire rack.
These delicious cookies will go beautifully with a cup of tea, a sit down and mouthwatering Scottish Shortbread! Having these in a nice relaxing ritual for afternoon tea might be a treat you turn into a tradition!
