Oatmeal raisin cookies are a little bit like the unsung hero of the cookie world. They’re nostalgic, easy to make, textural and they have great flavour. Yet they’re always outshined by their chocolate chip cousins. This recipe takes the idea of an oatmeal raisin cookie and transforms it for a modern-day, something a little bit more special, a bit more extravagant and yes there's a little chocolate for good measure. The chocolate is a caramelised white chocolate as white chocolate is the obvious choice for an oatmeal raisin cookie and caramelising it just adds a whole bunch more flavour. The base is a mix of a flapjack/oatmeal raisin cookie which of course needs a little Lyle’s Golden Syrup for that classic taste that perfect chew plus it uses a touch of milk powder which really ups the classic oatmeal cookie flavour.
For the Oatmeal Bars
- 85g plain flour 85g plain flour
- 100g rolled oats 100g rolled oats
- 1/4 tsp flaked sea salt 1/4 tsp flaked sea salt
- 100g raisins 100g raisins
- 75g unsalted butter 75g unsalted butter
- 2 tbsp Lyle’s Golden Syrup 2 tbsp Lyle’s Golden Syrup
- 100g light brown sugar 100g light brown sugar
- 2 tbsp milk powder 2 tbsp milk powder
- 1/4 tsp baking soda 1/4 tsp baking soda
For the Caramelised White Chocolate Ganache
- 250g white chocolate, roughly chopped 250g white chocolate, roughly chopped
- 100g double cream 100g double cream
- 1 tsp flaked sea salt 1 tsp flaked sea salt
HOW TO MAKE THIS RECIPE
1. Line a 20cm (8”) square tin with a strip of parchment or foil, with the excess hanging over the sides of the tin to make removing the bars easier later on.
2. To make the bars place the flour, oats, salt and raisins into a large bowl and mix together until everything is evenly mixed. Place the butter, golden syrup and brown sugar into a saucepan and cook over medium heat, stirring every now and then until everything is melted and smooth. Add the milk powder and whisk until combined. Take the pan off the heat and add in the baking soda and 1 tbsp water, stirring together for a minute until the mixture is a little foamy. Pour this mixture over the oat mixture and mix together until well combined. Whilst the oat mixture is still warm tip it into our prepared pan and press into a flat and even layer.
3. Bake in the preheated oven for 20-25 minutes or until the flapjack is golden brown and just a little darker around the edges. Allow to cool in the pan whilst you make the caramelised topping.
4. Place the chocolate onto a rimmed baking tray (don't use a black or non-stick tray) and place into an oven preheated to 120C, 250F, Gas 1/2. Bake for 40-50 minutes. As it bakes remove every 15 minutes and stir thoroughly, making sure the chocolate is smooth and silky. Remove from the oven when the colour reminds you of dulce de leche. Pour the melted chocolate into a small bowl and pour in the cream, stirring to combine. Pour the ganache over the cooled flapjack bars and spread into an even layer. Pop the bars into the fridge to allow the ganache to set. Before its fully set sprinkle the ganache with the sea salt.
5. Cut into small bars and serve.