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Scottish Flapjack Cookies

An easy recipe for chewy flapjack oat cookies.



FLAPJACK COOKIES


If you're like me and struggle to eat breakfast before you rush out the door to work, then
these homemade flapjack cookies are just perfect.

Grab a banana and one of these cookies and you'll be fine until lunchtime.

Porridge in the shape of a cookie.

BEFORE WORK COOKIES

  1. These cookies are easy to make before work.
  2. Prepare the dough in the evening and chill overnight.
  3. Turn the oven on to heat while you're getting ready.
  4. Tear off enough dough for as many cookies as you want and pop on a baking tray and bake them while you continue to get organised. They bake for 10 minutes.
  5. 10 minutes later (and a few minutes to cool) and voila, breakfast on the run.
  6. Not for every breakfast you understand, but great for those rushed mornings and for treats.



also try - Scottish Carrot, Banana and Chocolate Chip Flapjacks



WHAT TYPE OF OATS ARE BEST IN COOKIES?



You can use fine oatmeal or porridge oats to make cookies.

I prefer to use porridge oats, also known as rolled oats for a bit more texture, but you could use fine oatmeal. 


porridge oats in white bowl


SCOTTISH OATS


Oats are a staple crop in Scotland and appear in many of our recipes. 

They are a healthy ingredient (full of vitamins, minerals, fibre and antioxidants), cheap and are great as the star of a recipe or to bulk out a dish.


SCOTTISH OAT RECIPES


SAVOURY RECIPES





SWEET RECIPES



For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians

cookies, oat cookies, raisin cookies, oat and raisin cookies, flapjack cookies, Scottish recipes, cookies
baking
Scottish
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Scottish Flapjack Cookies

Scottish Flapjack Cookies

An easy recipe for chewy flapjack oat cookies.
Prep time: 10 MCook time: 20 MTotal time: 30 M

Ingredients:

  • 115g / ½ cup / 1 stick butter, softened
  • 135g / 2⁄3 cup demerara sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 100g / ¾ cup plain flour
  • ½ tsp bicarbonate of(baking)soda
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • pinch of salt
  • 150g / 1 ½ cups porridge oats
  • 150g / 1 cup raisins

Instructions:

  1. Preheat the oven to 350f/180c/gas mark 4.
  2. Cream the butter, brown sugar, egg and vanilla until smooth.
  3. In another bowl mix together the flour, baking soda, ginger, cinnamon and salt.
  4. Gradually add the flour mix into the butter mix.
  5. Next add the oats and raisins.
  6. Bring the dough together into a ball and pop in the fridge for at least 20 minutes. You could leave it overnight if making a morning snack.
  7. Roll into golf ball size pieces and squash slightly when you place them on your lined baking tray. Give them a bit of space to spread.
  8. Bake for about 10 minutes until the edges are starting to turn golden. They will continue crisping up as they cool.
  9. Cool on a wire rack.
  10. Enjoy!

Notes:

Don't worry if these cookies seem soft when they come out of the freezer. They will firm up as they cool.
Calories
199.54
Fat (grams)
8.63
Sat. Fat (grams)
5.22
Carbs (grams)
29.61
Fiber (grams)
0.93
Net carbs
28.68
Sugar (grams)
18.96
Protein (grams)
2.46
Sodium (milligrams)
86.10
Cholesterol (grams)
36.98
Created using The Recipes Generator

18 comments

  1. What a great idea - cookies in an instant! They look very tasty. Will have to give these babies a try ;0)

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  2. mmm love oats, I just had a bowl of porridge :) And demerara sugar is so nice, sounds like the perfect cookies to me!

    Rose

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  3. delicious love the idea of using oats

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  4. Can it get any better? I mean you grab a hunk and heat as much as you need. Nice idea.

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  5. Looks like a really nice change from the normal breakfast .... my (very sweet toothed) son will be very thankful to you!!!

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  6. These look seriously good - divine recipe - yum!

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  7. Hi, Just found your blog on another blog and love it and am now a follower. I'm a fellow food blogger and Scot now living in the French Alps. I don't come across many other Scottish bloggers. I see you entered for the Foodista Cookbook comp too! Hope you can have a peek at mine. Happy blogging.

    http://atasteofsavoie.blogspot.com/

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  8. A super idea...make ahead breakfast! I have a muffin recipe like this...you can keep the dough in the fridge and make them as you want them.

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  9. I think they're worth trying for the name alone. . . but of course the taste would keep me making them! Great idea, and I love that you can just whip up as many as you need, eat and go! :)

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  10. Great idea - thanks for sharing the recipe. Might send OH off to work with some of those, as always says 'no time for breakfast'...

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  11. Yum! Flapjack in cookie form sounds really delicious - I love oats and raisins so these sound fab!

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  12. A way to have cookies for breakfast and not feel guilty? Brilliant! These look and sound wonderful!

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  13. Heaven! Two of my favourite words in the language side by side!

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  14. You are sure to enjoy them Chele :)

    Hey Rose, The demerara gives the cookies a lovely caramelly flavour.

    Hi Akheela, They are great cookies and I always have oats in the house, so they are easy to whip up.

    Thanks TB :)

    Good, I do hope you make them for him soon and let me know if he liked them, Brownieville Girl :)

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  15. Thanks Lucie, I am pleased with the way they turned out :)

    Hi Sarah *wave*, nice to meet you. I will come and visit you soon :)

    Must get that muffin recipe from you Barbara :)

    My hubby loves flapjacks, so he was particularly pleased with these Ricki :)

    Hope you do Spaghetti :)

    Me too C, although I usually have the oats and raisins in porridge :)

    Thanks Michelle :)

    Me too CC, me too :)

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  16. Love oats in cookies and a way to have cookies for breakfast sounds good to me!

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  17. MY FAVVV. !!!!!! <3 :D :D

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  18. These are seriously yummy - another great recipe!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x