Oat Crumble Cookies
These are my take on the British biscuit (cookie) called Hobnob. Full of oats they are buttery and packed with caramel flavour. Crispy at the edges and slightly chewy in the center, they are the perfect tea dunking cookie. Since these cookies are packed with oats and whole wheat flour, they could almost be considered a healthy cookie.
Ingredients
Cookies
- 250 grams unsalted butter removed from fridge 30 minutes before making dough
- 160 grams light brown sugar
- 78 grams golden syrup
- 188 grams rolled oats also called old fashioned oats
- 200 grams wholewheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher salt or 1/2 teaspoon Morton's Kosher salt
For coating cookies
- 200 grams bittersweet or semi-sweet chocolate coarsely chopped
- 2 teaspoons coconut oil
- 2 Tablespoons flaky sea salt
- 200 grams edible gold leaf flakes optional
- 100 grams gold sanding sugar optional
Instructions
Cookies
- In a large bowl, with a hand mixer, or stand mixer fitted with paddle attachment, cream together butter and sugar until pale and smooth, abut 3-4 minutes.
- Add golden syrup and beat well to combine. Mix in oats. Mix in whole wheat flour, baking powder, baking soda and salt.
- Line a baking sheet with parchment paper and Using a 1.5 inch ice cream scoop, (I used this one),scoop out mounds of dough. Place scoops on parchment lined cookie sheet. They can be right next to each other on the baking sheet for now, as you are just putting them there to chill. Cover baking sheet with plastic wrap to prevent cookies from absorbing unwanted fridge odours. Chill dough for at least 1 hour, or up to 24 hours.
- Preheat oven to 350°F. Stack 2 half sheet pans (13x18 inches) together, lining the top sheet with parchment paper. Doubling the baking sheets insulates the bottom of the cookies so they do not get burned.
- Place on baking sheet, leaving at least 2 inches between cookies, as they will spread as they bake. I fit 8 cookies onto a half sheet pan (13x18 inches).
- Bake for 7 minutes. Turn baking sheet 180°. Continue baking for an additional 6-7 minutes. The cookies may be a bit irregular looking, and not completely circular. While they are still warm, use a cookie cutter slightly bigger than the cookie to "scoot" the cookies (swirling motion to make cookies round again) Repeat with remaining cookie dough.
Decorating
- Melt chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water or in the microwave, for 1 minute at 50% power. Stir until melted.
- Dip the bottom (flat surface) of each cookie in the melted chocolate and let excess drip off. Place on parchment lined baking sheet, chocolate side up and let harden.
- Transfer any leftover melted chocolate to a disposable piping bag. Pipe a few decorative lines of chocolate onto cookie and while still wet, sprinkle lightly with sanding sugar and sea salt. If using gold flakes, apply a few tiny flakes to each cookie, using small bamboo tweezers.
- Store cookies in airtight container for 3-4 days or freeze for up to 6 weeks.
Notes
This recipe calls for golden syrup, which is not the same as corn syrup. Corn syrup is made from corn(starch), whereas golden syrup is made from sugar. The flavour is also different. Corn syrup has a very mild flavour, whereas golden syrup has a more pronounced buttery caramel flavour.
Golden syrup is available easily online and is worth seeking out for the unique flavour and texture it adds to these cookies.
I have made my cookies extra fancy by topping them with edible gold leaf flakes and gold sanding sugar. Totally optional but so pretty.
If you are going to use edible gold leaf flakes, I highly recommend buying an inexpensive set of bamboo tweezers for applying it. Metal tweezers cause too much static cling.
Nutrition
Calories: 211kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 716mgPotassium: 113mgFiber: 2gSugar: 12gVitamin A: 255IUCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!