Cinnamon, ground cloves, and quick-cooking oats come together beautifully to create these delicious Treacle-Oatmeal Cookies.
Treacle-Oatmeal Cookies
Serves: 32
Ingredients
- ¼ cup unsalted butter, softened
- ¼ cup firmly packed dark brown sugar
- 2 tablespoons plus 2 teaspoons canola oil
- 2 tablespoons plus 2 teaspoons golden syrup*
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1½ cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup quick-cooking oats
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, brown sugar, and oil at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. With mixer at low speed, add golden syrup, egg, and vanilla, beating until combined. Scrape sides of bowl.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and cloves. Gradually add flour mixture to butter mixture, beating just until combined. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- Place oats in a shallow bowl. Using a 1¾-teaspoon scoop, scoop dough, and roll into balls. Roll balls in oats, coating completely. Place on prepared baking sheet.
- Bake for 10 minutes. Let cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days.
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