Cherry Chocolate Chip Oatmeal Cookies
Cherry Chocolate Chip Oatmeal Cookies, a soft and chewy oatmeal cookie packed full of chocolate chips and cherries. A great afternoon snack or a lunchbox filler.
Servings: 20 -22 cookies
Ingredients
- 105 grams unsalted butter 1/2 cup
- 55 grams dark brown sugar 1/3 cup
- 100 grams light brown sugar 1/2 cup
- 1 large egg
- 2 teaspoons vanilla extract
- 60 mililiiters golden syrup 1/4 cup
- 180 grams plain / all purpose flour 1 and ½ cups
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 180 grams rolled oats 2 cups
- 100 grams dark chocolate chips semi-sweet(1/2 cup)
- 100 grams French Glacé Cherries chopped 1/2 cup
Instructions
- Cream the butter and sugars together until they are well combined this will take about a minute in a stand mixer.
- Add in the egg, vanilla extract, golden syrup and mix until everything is combined.
- Sieve in the the flour, baking soda, ground cinnamon, ground nutmeg and also add in the oats. Mix on a low speed until everything is just combined.
- Add in the chocolate chips and cherries.
- Stir them in by hand gently until they are evenly distributed throughout the batter. Place the batter in the fridge and rest the dough for at least 30 minutes (But up to 2 days).
- After you have chilled your dough preheat your oven to 180C / 350F / Gas mark 4.
- Roll your cookie dough into balls, you are looking for them to be about 2 tablespoons in size. Place the balls on a lined baking sheet about 2 inches apart and give them a slight press down to help flatten them a little but not totally.
- Pop them in the oven and take them out after 10 minutes, they should be a light golden colour with the edges a little darker then the centres. Allow them to sit on the hot tray for a few minutes before removing them to a cooling rack.
- Kept in an airtight tin these cookies will last for 5 days.
Notes
*The Sugar is only lightly packed into the cups.*These cookies only need a short chilling time, 30 minutes is enough time for the dough to stiffen up a little there is no need to chill further but the batter will be fine if you keep it in the fridge, covered for up to 2 days.*Corn syrup can be used in place of golden syrup but the cookies may not turn out as sweet as the original recipe calling for golden syrup.