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
  1. 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.
  2. 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.
  3. Preheat oven to 375°. Line a baking sheet with parchment paper.
  4. 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.
  5. Bake for 10 minutes. Let cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/treacle-oatmeal-cookies/