Scruffy Cookies

Updated: Aug 13, 2019

Present for our Postie

Great for using up store cupboard left overs, these are super easy to make, quick and delicious, but scruffy. Perfect to bake with the smalls as they'll always look like they're supposed to and the method has a nice combination of using a mixer and traditional spoon stirring, which is always so much fun if you're a tiny. They also get to lick the spoon this way!

Everyone loves these in our house. I physically have to hide them from my husband if I want them to last more than about half an hour, but if you have a more restrained family then they will last for up to 3 days in an air tight tin, which also makes them great to give as gifts. There's a lovely homemade loved look about them and they taste warm and homely. We last made them as a tiny thank you gift for our lovely Post Lady Claire, who has been battling through hideous weather recently to bring us our parcels of surprises from Nana. We have been having a week of talking a lot about magic and surprises and bigger small loves dressing up as Post Lady Claire and delivering surprised to her toy animals. I enjoyed making a post game for her today where the envelopes had little gift tag drawings inside as surprises for each stuffed toy and the enveloped were addressed with their names which allowed us to talk about their starting letters and make up stories about their favourite things.

Rather than give things up in Lent we have resolved to do something nice for someone else every week, so Claire seemed an obvious recipient and we will enjoy leaving her a little surprise on the doorstep tomorrow. I am once again reminded how lucky we are to live in such a lovely village where we know our post person by name and often get the chance to have a quick chat over the stable door and put the world to rights.

I have measured this recipe out in American cup measurements as that way I can dump a

huge bowl of dry ingredients in front of the toddler and she can scoop out the right amount

without the faff of scales. It's good counting, not too messy and much quicker. A set of cup measures is definitely a good and not too pricey investment. However, I've put the traditional grams here too. If you don't have the ginger or the apricots just substitute with whatever you've got lurking in the snack cupboard.


1/2 cup (115g) butter

1/2 cup (115g) caster sugar

1/2 cup (115g) brown sugar

3 tbsp water

1 tsp ginger

1 1/2 cups (128g) oats

1 1/2 cups plain flour (180g)

2/3 cup (95g) dried apricots snipped into bits with scissors.

1. Cream together the butter and sugars. When combined add the water and give it another couple of rotations with the paddle to get it smooth.

2. Add the dry ingredients and fold together with a wooden spoon or rubber spatula.

3. Use a tablespoon measure to make rounded balls of mixture onto a tray lined with greaseproof paper. Bake at 190 for 8 minutes then take out and lift onto a cooling rack. The cookies will be quite soft when you lift them - this is key. They will cool down to be just the right side of gooey. Don't let them bake solid in the over or they will lose the best bit of the bake.

If you want neater, rounder cookies adding 1/2 tsp salt and 1/2 tsp baking powder will help them spread to a more traditional shape, but I like them rustic and extra chewy in the middle.

You can use any dried fruit. Raisins or apple would work well if you switch the ginger for cinnamon. I think dried pears would work well with the ginger. It really is about using up the ends of bags of bits.

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