This large batch of cookie dough yields about 24 generous cookies. If you don’t need that many, bake what you want and freeze the rest of the dough for a future day when you don’t feel like starting from scratch.
If you live alone and have little willpower, don’t bake the whole batch at once—just a friendly warning.
-
200
g
plain flour -
100
g
oats -
1/2
tsp
bicarb of soda
baking soda -
1/4
tsp
salt -
300
g
dark brown sugar
or a mix of dark brown & white -
225
g
butter -
2
tbsp
honey -
2
large eggs
-
Preheat the oven to fan 160°C / conventional 180°C / 350°F / Gas 4.
-
Cream the softened butter and sugar together until well combined. Stir in the eggs and honey, then beat until the mixture is light and fluffy.
-
Add the flour, oats, bicarbonate of soda and salt, plus any variation ingredients you choose. Mix just until no dry streaks remain.
-
Drop walnut-sized lumps of dough onto a baking sheet, leaving an inch or two between each because they will spread.
-
Bake for 15–20 minutes, until the cookies are a light golden brown. Transfer them immediately to a flat surface with a spatula—avoid cooling racks as the cookies are soft when hot.
-
Once cool, tuck them away in a safe spot.
How to Freeze Cookie Dough
Place the raw dough balls on a baking sheet and freeze overnight or until completely firm. Transfer the frozen dough balls to a freezer-safe bag and pull out as many as you need. Bake from frozen on a baking sheet, adding about 10 minutes to the cooking time.
Recipe Variations
Stir any of the following into the dry mixture for a different flavor profile.
Add 150g sultanas or other dried fruit and 100g chopped nuts.
Add 150g glace cherries and 100g desiccated coconut.
Add the zest of 1 lemon, 1 tsp lemon extract and 1 tbsp poppy seeds for a bright, citrusy version.