Ingredients
- 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
Directions
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.
Steps
1 Done | 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. |
2 Done | 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. |
3 Done | 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. |
4 Done | 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. |
