4 Varieties of Oatmeal Cookies (from one mixture!)

4 Oatmeal Cookie Recipes

I wanted to bake something for a friend of mine who had a birthday last week but as she is just a little more health conscious than me I thought I’d avoid cakes and chocolate and go for the slightly healthier oatmeal biscuits. Well, oats are full of energy and fibre, that’s sort of healthy, isn’t it?

As with all of life’s important questions, I headed over to facebook and asked some fellow bloggers if they could point me in the direction of a good recipe and the fabulous Dorky Mum told me to head over to Start Up Wife where I found a great one.

I thought just one sort of biscuit wouldn’t be celebratory enough so I adapted the basic recipe slightly and then split it up to make four different types which, other than leaving me with three bowls to wash up, worked very well.

Oatmeal Cookie Recipe Varieties

For the basic recipe:

  • 200g plain flour
  • 200g brown sugar
  • 200g butter
  • 200g oats
  • 50ml golden syrup

For the Sultana & Spice:

  • 50g sultanas
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon

For the Cherry:

  • 50g glace cherries, roughly chopped

For the Cranberry & Orange:

  • 50g dried cranberries
  • 1 heaped tsp mixed candied peel
  • 1/2 tsp orange essence


  1. Pre-heat the oven to 190ºc and line a couple of baking trays.
  2. Make sure the butter is quite soft and then mix together all the basic recipe ingredients until combined.
  3. Split the mixture in two and then one half in two again, putting each of the two smaller parts into a new bowl.
  4. You should now have your original bowl with half the mixture in and two more bowls both with a quarter of the mixture in.
  5. Take one of the smaller portions and add in the chopped cherries.
  6. Use your hands to make roughly walnut sized balls of the mixture then flatten to about 1cm and place on the baking tray. You should get about 6.
  7. Add the cranberries, peel and orange essence to the second smaller mixture then make your cookies in the same way.
  8. Use half of your remaining mixture in your original bowl to make the plain batch of cookies.
  9. Add the sultanas and spices to the last of the mixture and shape the final cookies.
  10. Cook for around 10-15 minutes. The edges should be browned but the centres still slightly paler.
  11. Allow to cool on the tray as they will be soft while hot.

These keep well in an airtight container. If oat based cookies are your thing you should also check out Emily’s White Chocolate Chip Oatmeal Cookies and Chocolate Chip, Raisin and Sunflower Seed Breakfast Biscuits.

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  1. says

    This is a great idea! And couldn’t have been better timed. I was going through the cupboards yesterday and seem to have a surfeit of dried cranberries that no body wants… no glace cherries though. I have apricots… *shuffles off to kitchen*

    • Cat Parrott says

      Excellent, I can think of lots of options now I’ve started so go for the apricots and see where you end up. I’m quite fancying dark chocolate and hazelnut or maybe lemon and raspberry.

  2. says

    These look delicious! Especially the Cranberry and orange ones. I am planning to bake something for a friend who’s mum is in hospital, I can’t decide between cake or biscuits either. I think after reading this – I might go with biscuits as she could pop some in her handbag and snack on them on her way to the hospital.

    Thanks for linking up to #CookitBlogit (and sorry i took so long to comment!) xx

  3. says

    delicious! I made some from a Rachel Allen recipe at the weekend – oatmeal and raisin. the kids loved them and they didn’t last long – oatmeal does make them feel like they’re healthy and still a treat! love it!

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