For a short while, many years ago, I had the fantasy that I could start a dessert catering business from home. I spent a year collecting and testing recipes and producing marketing materials. After all that, I discovered that my town didn’t allow any type of commercial cooking from a residence without a professionally licensed kitchen. I had been given misinformation when I inquired before starting this process.
The year of experimenting with and tweaking recipes was a wonderful time for me. I threw myself into the process of education and invention. My concept was to adapt old-fashioned English desserts into exciting and new American treats.
I first discovered English ‘puddings’ (the English word for desserts) on a canal boat trip through the countryside of England. The local pubs we ate at served glorious dessert concoctions that were different from the average American dessert. I was infatuated and became obsessed with these recipes. I bought some English cookbooks specializing in this genre of English baking.
One very popular English treat is called a ‘Flapjack Bar’. It has no relationship to the pancake that we refer to as a Flapjack. This bar has more in common with our Rice Krispie Treats. It’s a soft and chewy, sweet bar made from oats rather than Rice Krispies.
Everyone who tried my Flapjack Bar loved it. We especially loved the crispy bits around the edges of the bar. It occurred to me that I could get an all crispy snack if I flattened the ‘bar’ into a cookie. I experimented with different recipes and finally came up with the perfect ‘Flapjack Cookie’ recipe. I checked with my friend in London. No one in England has come up with my idea, so I’m very proud of my invention.
This cookie became the most popular item when I tested my recipes on family and friends. People went crazy for this chewy, crunchy, tasty, unique cookie. When I was invited for dinner, I was often asked to bring some of my addictive cookies.
I consider this cookie to be one of my most creative and successful ideas. I would like to share the recipe with you so you can enjoy it too.
The recipe is incredibly simple, quick and easy to make. It’s pretty foolproof too. However, the key ingredient is something that is very popular in England but is not always easy to find in America. It’s called Lyle’s Golden Syrup. It’s the brown sugar version of clear corn syrup. It has the delicious flavor that makes this cookie unique. It also insures the right texture. I’ve tried to replace it with honey or corn syrup and it just isn’t the same.
NOTE: You can find half a dozen versions of this for sale on Amazon, so don’t give up. Just type “Lyle Golden Syrup” into the Amazon finder and it will pop up … in bottles, cans, and various sizes.
I can get Lyle’s Golden Syrup in the honey and maple syrup section of my supermarket. I have also found it in the English/Irish part of the international aisle in other supermarkets. Some gourmet food stores will also sell it. If you can’t find it locally, go online and order it. You can use it in dessert recipes instead of honey or corn syrup. It gives everything a wonderfully different taste.
These cookies will last for up to a week if you keep them well covered. You can also freeze them and defrost them naturally (no microwave). Another option is to freeze extra balls of the pre measured batter and take them out when you want to make a fresh batch of the cookies. Just add a minute or so to the cooking time if you’re cooking them frozen.
You can also add chopped dried fruit or nuts to the batter to vary the flavor if you want some variety. I used chopped dried cranberries or chopped skinless almonds (I started with the diced almonds and further cut them down a bit).
Here is the recipe. I hope you like it as much as I do!
5 oz. butter (unsalted)
3 oz. Lyle’s Golden Syrup
7 oz. light brown sugar
2 ½ cups (8 oz.) quick oatmeal oats
¼ cup (1 oz.) shredded sweetened coconut
1 teaspoon vanilla extract
- Preheat oven to 350. Put parchment paper on cookie sheets.
- Heat the butter, brown sugar and syrup until butter has completely melted. Add the vanilla and mix through.
- Mix the oatmeal and the coconut together.
- Stir the sauce into the dry ingredients and blend thoroughly.
- Cool slightly till batter thickens a bit.
- Place heaping teaspoons of the batter (about .5 oz per cookie) on the cookie sheets. Place cookies at least 2” apart.
- Bake for 10-12 minutes or until edges are a dark caramel color.
- Cool completely till firm and crisp before removing from sheet.
Notes: (1) For Cranberry Flapjack Cookies, add 2.5 oz. chopped cranberries to dry mix. (2) For Almond Flapjack Cookies, add 1.25 oz. chopped almonds to dry mix.