- 225g (7 1/2oz) Rolled oats
- 225g (7 1/2oz) Plain flour
- 250g (8 oz) Mixed dried fruitslarger ones halved
- 140g (4 1/2oz) Butterunsalted
- 225g (7 1/2oz) Light brown sugar
- 2 tbsp Boiling water
- 1 tsp Baking soda
- 90ml (3 fl oz) Maple syrup
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.
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.