Old-Fashioned Oatmeal Cookies
Servings: 15 cookies
Calories: 146kcal
These delicious cookies are based on the old-fashioned cookies that Grandma would have baked. With sweet, crispy edges and chewy, oaty centers, these cookies are perfect for a morning or afternoon break, or just whenever you fancy a tasty, heart-warming treat. These cookies can easily be made vegan or dairy-free by using vegan margarine, such as Stork baking spread, Vitalite, or Flora dairy-free. However, you can use your usual baking margarine or baking spread/block.
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Equipment
- Mixing bowl
- mixing spoon
- Small saucepan
- cutlery fork
- teaspoon
- Baking trays lined with parchment paper
- cooling rack
Ingredients
- 140 grams rolled oats [or old-fashioned oats or Scottish oats]
- 115 grams plain flour [all-purpose flour, plus extra for dusting hands]
- 2 tablespoons golden syrup [about 40 grams syrup]
- 115 grams margarine [we use Stork baking spread]
- 115 grams soft brown sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon bicarbonate of soda [baking soda]
Instructions
- Preheat the oven to 160 Fan/ 180C/ 356 Fahrenheit/ Gas 4.
- Line the baking trays with parchment paper.
- Place the flour and oats into a mixing bowl.140 grams rolled oats, 115 grams plain flour
- Add the margarine, golden syrup, and brown sugar to a saucepan. Over a low heat, melt everything and stir together until smooth. [don't allow to boil]Remove from the heat.115 grams margarine, 115 grams soft brown sugar, 2 tablespoons golden syrup
- Stir through the vanilla.1 teaspoon vanilla extract
- Add the bicarbonate of soda and whisk well with a fork to combine.Pour into the mixing bowl and stir well to combine.¾ teaspoon bicarbonate of soda
- Scoop up heaped teaspoons of cookie mixture and with the palms of your hands dusted well with flour, form the dough into a ball shape.
- Place the cookie balls onto the baking trays. Leave a space for each cookie to spread. Although it is fine if some of the cookies spread out and touch each other a little.
- Bake for 10-12 minutes.Less baking time will result in a crispy edge cookie with a chewy soft inside, while longer baking time will result in a crispy crunchier cookie.
- [If your cookies are on several trays and you can't bake them all at once, the cookies will be fine waiting on the countertop until ready to be baked.]
- Cookies are ready when they are mostly uniformly golden [if there is a paler patch in the middle, bake for a few seconds longer but not too long as the cookies are quick to bake]. Cookies will still feel soft to the touch when removed from the oven but will firm up during cooling.
- If baking with a fan oven which tends to bake quicker, check your cookies after 8-9 minutes and see how they are going.
- We used an electric oven and the cookies were ready after 10-11 minutes. Any longer and the cookies would have become more crunchy but perfect for dunking in hot tea.
- Allow the cookies to sit on the baking trays for at least 10-15 minutes, until they are firm enough to be removed with a spatula to a cooling rack to cool completely.
Notes
- Nutritional data is for guidance only and is not a strict calculation as ingredients vary.
- Store cookies in a cool, dry area within a cookie/biscuit jar or tin, cake tin or food container, etc., for 5 days or possibly a few days longer.
- Wrapping the cookies with kitchen foil can help preserve their freshness for longer especially if storing within a plastic tub.
- Oatmeal cookies can be frozen, well wrapped, and placed into a freezer bag or container for up to 3 months. Place a small piece of parchment paper between each cookie so that one or two cookies can be easily removed from freezer at a time.
- Troubleshooting:
- If your cookie dough is too sticky to pick up then simply dust your hands with flour before rolling each cookie into a ball. The cookie dough will be loose but will still mostly hold its shape when placed onto the baking tray.
- If thicker cookies are preferred then add an extra 30-40grams/1- 1 ½ oz of flour to the mix.
- While measuring the golden syrup, dip the tablespoon measurer into boiling water between each scoop as this allows the syrup to drip easily off the boiling hot spoon.
- For more top cookie making tips and troubleshooting advice then do have a look at our FAQ section above this recipe.
Nutrition
Calories: 146kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 106mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin A: 289IU | Calcium: 12mg | Iron: 1mg
