Makes 16 massive cookies
Sometimes, size does matter. Like, when it comes to cookies! You know that saying about more bang for you buck, well, this recipe is all about more biscuit for your bite!
All you need to make these cookies are a few pantry staples and away you go. These are jumbo by name and jumbo by nature – packed full of oats and dried fruit – and they’re big on taste too!
The texture is the best bit, oats so good! These cookies are deliciously chewy, although if you like you cookies with a bit of crunch, just cook yours a little bit longer at lower temperature.
I first made these for the outlaws way back in 2014 and the recipe certainly got their seal of approval! Of course, if you haven’t got a Thermomix, you can find the original recipe here. However, you make these cookies, you’re in for a big treat!
100g golden syrup
½ teaspoon bicarbonate of soda
130g raw sugar
85g plain flour
250g rolled oats
2 tablespoons boiling water
1 medium egg
1 teaspoon ground cinnamon
70g dried apricots, chopped
70g dried cranberries
- Heat the oven to 180C/160C fan-forced. Line several baking sheets with baking paper.
- Place the butter and syrup into the TM bowl and heat for 3 minutes at 70C on speed 2 or until all the butter has melted.
- Add the bicarb of soda and mix for 5 seconds on speed 3.
- Add the sugar, flour, oats, water, egg and cinnamon and mix on interval speed for 30 seconds.
- Add the apricots and cranberries and mix on interval speed for 20 seconds. Allow the mixture to cool for about 5 minutes.
- The mixture will be quite wet and sloppy. With dampened hands, shape the mixture into 16 large balls, then gently flatten them onto the baking sheets – allowing plenty of space for spreading (4 to a sheet is just dandy) – and bake for 15-20 minutes until golden. This will give a soft, chewy cookie. For a crisper one, reduce the heat to 160C/140C fan-forced and bake for a further 5-10 minutes.
- Allow the cookies to cool on the trays briefly, then lift onto to a cooling rack.
Prep time: 15 minutes Cooking time: 25 minutes
TIP! The cookies will keep in an airtight container, separated with baking paper for up to 1 week.