A wintertime staple

I’m not sure how long my family has been making these oatmeal cookies, but they’ve been a Christmas staple since I was suuper young. The smell that wafts through my home while they’re baking is one I recognise instantly, and alerts to my senses that it’s the holiday season.

These cookies are pretty small and last for at least two weeks in an air-tight container. Which means you can either get part of your holiday baking out of the way early, or be snacking on them in the weeks leading up to the big day. Not to mention, these will have your house smelling better than any winter-themed candle you’ll buy this year. Except maybe a Christmas cookie themed one.

Recipe

Ingredients

For the cookies

115g butter

85g caster sugar

1 tsp golden syrup

1/2 tsp vanilla essence

115g flour

85g rolled oats

Pinch of salt

Optional: 1-2 tsp of water as needed. See recipe notes.

For the icing

40g icing sugar

2 tsp cold water

Method

Preheat your oven to 180°C / 350°F.

Cream the butter and sugar together until light and fluffy.

Add the golden syrup and vanilla extract, and mix to incorporate.

Fold in the flour, salt and oats until you have a crumbly, dry texture. If your cookie dough is a bit too dry, see recipe notes.

Roll into walnut sized balls, then place on a baking tray at least two inches away from each other.

Bake for 15-20 minutes until a deep golden brown.

Take the cookies from the oven, and allow the cookies to cool on a wire rack. Meanwhile mix the icing sugar and water until a thick icing forms.

Decorate the cookies with the icing, whether with a simple drizzle or a big old blob, and serve with a steaming cup of hot tea. Enjoy xo

Notes

Texture

This cookie dough is very dry and crumbly – this is what will get you the crunchiest texture for your cookies. However, if the dough is still not sticking together after mixing, add a little bit of water, 1/2 a teaspoon at a time and mix again. It’s best to work slowly, as the more moisture you add to the dough, the chewier the cookie will be, as opposed to crunchy.

Storage

These cookies will keep for two weeks in an air tight contained. The cookie dough will keep in the fridge for up to three days.

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