four varieties of oatmeal cookie recipes

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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