Spiced Treacle Oatmeal Cookies

I fall for just about any oatmeal cookie, but this one is one of my favorites. There’s a lot of special little touches that just make these well, amazing. For one, these aren’t just oatmeal cookies. These are very oatmeal cookies, meaning that there are A LOT of oats in here. Twice as much. The coarsely pulsed oats act as part oat flour. Now let’s talk about the treacle. I’m really using golden syrup (which is technically a form of treacle by definition). If you’ve never tried golden syrup, get some! It’s like a British take on American corn syrup, but so flavorful and so rich. I usually by mine on Amazon. All of the spices add a warm coziness that reminds me of snickerdoodles. Oh and the chewiness is really just perfection. I like to include these cookies in my Christmas tins and baskets I give as gifts. But they are also fit for a deliciously ordinary day with a hot cup of tea.

SERVINGS: About 19 cookies

INGREDIENTS:

• 1 stick unsalted butter, softened
• 160 g / 3/4 cup white sugar
• 45 g / 2 tablespoons golden syrup
• 1 large egg, room temperature
• 1 teaspoon vanilla bean paste or extract
• 190 g / 2 cups rolled oats
• 100 g / 3/4 cup flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon baking powder

INSTRUCTIONS:

Line two baking sheets with parchment paper.

Cream the butter, sugar, and golden syrup in a stand mixer with the paddle attachment until fluffy.  Add the egg and vanilla and beat until combined.

Add the oats to a food processor and pulse several times until coarsely ground. Transfer to a medium bowl and whisk together with flour, cinnamon, salt, ginger, nutmeg, and baking powder.

Add the oatmeal mixture to the stand mixer and mix until just combined. Chill the dough for 30 minutes. You can either scoop them into balls and chill or just chill the dough in a bowl and then scoop.

Meanwhile, preheat the oven to 350 F.

Scoop and roll the dough into 2-tablespoon balls (about 34 g each) and arrange on the baking sheets.

Bake for 17 to 20 minutes until lightly golden brown around the edges. Immediately press them down with a spatula to flatten the puffed top. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

NOTES:

I like to scoop and roll the dough into balls (damp hands help with the stickiness) and then chill them. This way they are nice and cold when they hit the oven.

You can also freeze the cookie dough balls for later.