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Crispy Caramel Oatmeal Cookies


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  • Author: Maureen Haddock
  • Total Time: 0 hours
  • Yield: 15 cookies 1x

Description

To try one of these cookies is to have another. There are only seven ingredients in the recipe, and your family will rave about them from the first bite. They taste a bit like caramel popcorn and are just as easy to make.

If there are delicious oatmeal crisps in the oven, the boy, from the  Get a Bigger Wagon stories, identifies them enthusiastically as soon as he opens the door. His mom discovered this recipe in the early fifties and made them regularly. The boy can’t remember life before these cookies, and he believes it takes four to make a serving.


Ingredients

Units Scale

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1 cup of granulated sugar

Wet Ingredients:

  • 1 tablespoon golden syrup
  • 2 tablespoons water
  • 1/2 pound butter

Instructions

Pre-heat the oven to 350 degrees

Combine the following dry ingredients in a large bowl

  • 1½ cups all-purpose flour
  • 1½ cups rolled oats
  • 1 cup of granulated sugar

Melt the butter in a pot with the syrup and water

  • 1 tablespoon golden syrup
  • 2 tablespoons water
  • ½ pound butter

Add:

  • ½ teaspoon soda to the butter mixture

Add the butter mixture to the dry ingredients, all at once. Mix well. Using a one-inch scoop or a spoon, drop dough in small quantities onto a baking sheet or roll the dough into balls. Flatten the mounds of dough using a floured flat-bottomed custard cup or your hand.

Bake until golden, which can take 7 to 11 minutes, depending on the type of bakeware you are using. This batch was baked on heavy non-stick bakeware and took exactly seven minutes to bake. Notice that they do spread.

Cool the cookies, while still on the baking sheet, for 4 to 6 minutes, then remove them to a cooling rack.

Placing cookies farther apart leads to faster cooking and thinner, crisper cookies. Have fun.

  • Prep Time: 5-10 minutes
  • Cook Time: 7-11 minutes
  • Category: Cookies
  • Method: Bake

15 Responses

  1. Anything that tastes like caramel popcorn…I am so in for that. Going to try these tomorrow….also love the fact that four is a standard serving. Thanks for this…will keep you posted..life after my test batch.

  2. Thank you for posting this recipe. I lost my recipe. I have had it for 40 years. Cut out of the San Francisco chronicle. It is a favorite with everyone.

  3. The cookie rule of “4 cookies makes a serving” applies here. A good supply of willpower is required, to not exceed the cookie rule. Anyway…..good luck! The Boy

  4. I was grateful that my older brother came home later than me after school. I always had the first chance at Mom’s Nig Nog cookies. Yummy for the tummy and 4 is a minimal serving. You can also eat the diet pack. That’s six cookies instead of twelve. The diet pack has half the calories.

  5. I just made these cookies today for my nephew’s two little boys. They loved them, and I really like them and so will be making a batch for myself when I get home. Thank you.

  6. Been making these for years. My children love them. Just moved house and haven’t found my recipe books yet so did a search! Going away for the weekend to Centre Parcs with my children and grandchildren so I will take a batch!

  7. These cookies were very lemony and delicious. If you like lemon these are the cookies for you. I added a lemon drizzle. 1/2 cup of icing sugar, 1 tsp melted butter, 2 tbs lemon juice. Yummy

  8. My grandma used to make these and it’s been passed down in our family but does anybody know where they got their name from?

  9. I am so pleased to find this recipe which was used by my aunt who just passed away in her 80s from Covid. Just made them, worked great. They will be a frequent addition to my cookie output. Thanks.

  10. I have made a similar cookie with chocolate chips, reminiscent of grade school cafeteria treats. How did the name ‘Nig Nogs’ come about?

  11. Got a Margot Patton cookery book in 1967 for my 21st birthday. It contained a recipe for Nig Nogs, and I made them frequently for my children, over the years adapted it sometimes with chopped hazelnuts honey or treacle. Mine were never round but always good fun and delicious.

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