I love cookies but sometimes I get lazy about taking the mixer out of the press and lugging it the whole way to the counter, and then having to wrestle the bowl from the boys before they lick the coating off it. My laziness is really getting a lot of airtime on here, I should stop and paint a picture of a vibrant and energetic cook. Maybe in my next post.
I make flapjacks quite regularly and love the bulk that the oats give to a sweet treat for lunchboxes, and the feel that while they’re a treat they’re also healthy but best of all, there’s not too much washing up as you melt them in a saucepan on the hob.
This oatmeal cookie recipe is adapted from Gimme the Recipe by Sheila Kiely. If you have a family to feed you really should be reading Sheila’s book and blog, it’s all stuff that’s made from easily sourced ingredients that you’ll find in the supermarket. Sheila has a recipe for Lunchbox Cookies in her book that are made in a saucepan, similar to how flapjacks are usually made, and somehow baking seems less effort if the main science involves “melting” as opposed to “creaming”, “folding” etc.
These are crunchy not chewy cookies. You can make them as big or small as you like, I made mine a bit too tall, I think I’d make them flatter the next time. As with most things I blog, you can make your own varieties here, using mixed spice like the original, or cinnamon etc. You could add chocolate chips, dried fruit or nuts. They keep well in an airtight container, and are great for lunchboxes or picnics.
Saucepan Oatmeal Cookies
(adapted from Sheila Kiely’s Lunchbox Cookies)
100 g butter
50g golden brown sugar
100g self raising flour
Golden syrup 2 tablespoons
1 teaspoon cocoa (this gives a very mild flavour, feel free to leave it out)
100g Porridge oats (I use Flahavans usually)
30g sunflower seeds (You can leave these out or replace with chocolate chips)
Boring bits first. Preheat the oven to 180c. Find your baking trays (I used 2) and put baking parchment on top of them.
Put the butter, golden syrup and brown sugar into a saucepan and melt over a low heat, stirring occasionally. When it’s all melted remove from the heat and sieve in the flour, then add the rest of the ingredients and mix well. Put about a tablespoon of mixture per cookie (depending on the size that you want them) on the baking tray. Make sure to space them well or they will stick together. when they spread. Bake for about 15 minutes. When cooked remove from the tray by lifting underneath with a spatula and place on a wire tray to cool. Leave to cool as they will harden up when cool and then enjoy with a cuppa.