About this recipe:Orange zest breathes new life into a classic oatmeal cookie recipe. Tip: After cookies are cooled and in an airtight container, place a slice of fresh bread in also to keep the cookies soft and fresh.
200g caster sugar
220g dark brown soft sugar
1 tablespoon grated orange zest
3 tablespoons treacle
1 teaspoon vanilla extract
125g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
250g porridge oats
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Method Prep:15min › Cook:13min › Ready in:28min
In a large bowl, cream together the margarine, caster sugar and dark brown soft sugar until smooth. Beat in the eggs one at a time, then stir in the orange zest, treacle and vanilla. Combine the flour, bicarbonate of soda and salt; stir into the treacle mixture until well blended. Mix in oats.
Divide the dough into halves, and shape into long logs about 5cm in diameter. Wrap in greaseproof paper, and refrigerate for at least 8 hours or overnight.
Preheat the oven to 180 C / Gas 4. Slice chilled dough into rounds about 5mm thick. Place 5cm apart onto ungreased baking trays.
Bake for 11 to 13 minutes in the preheated oven, until the bottoms are lightly browned. Cool on the baking trays for a minute before removing to wire racks to cool completely.