Lunchbox Cookies
These Lunchbox Cookies are the ultimate comfort snack, combining the warmth of ginger and cinnamon with the chewy texture of rolled oats. The secret lies in the addition of marmalade, which provides a delightful tangy sweetness that cuts through the richness of the butter and brown sugar. Each bite offers a perfect balance of soft, cake-like crumb and tender chew, studded with juicy raisins. They hold up remarkably well in packed lunches without becoming soggy or overly hard, making them a favorite for kids and adults alike. Perfect for after-school treats, picnic baskets, or cozy weekend mornings with a cup of tea. Easy to mix and bake, these cookies bring a nostalgic, homemade charm to any occasion.
Description
These Lunchbox Cookies are the ultimate comfort snack, combining the warmth of ginger and cinnamon with the chewy texture of rolled oats. The secret lies in the addition of marmalade, which provides a delightful tangy sweetness that cuts through the richness of the butter and brown sugar. Each bite offers a perfect balance of soft, cake-like crumb and tender chew, studded with juicy raisins. They hold up remarkably well in packed lunches without becoming soggy or overly hard, making them a favorite for kids and adults alike. Perfect for after-school treats, picnic baskets, or cozy weekend mornings with a cup of tea. Easy to mix and bake, these cookies bring a nostalgic, homemade charm to any occasion.
Ingredients
- 75 g butter
- 65 g dark brown sugar
- 100 g caster (granulated) sugar
- 1 tsp vanilla essence (extract)
- 1 large egg
- 175 g plain (all purpose) flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of (baking) soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 175 g rolled oats
- 50 g marmalade
- 100 g raisins
Directions
- 1 Preheat your oven to 190°C (375°F) or Gas Mark 5. Line two baking sheets with parchment paper.
- 2
In a large mixing bowl, cream the butter with the dark brown sugar and caster sugar until the mixture is light, fluffy, and pale in color.- 3
Beat in the vanilla essence and the egg until well combined and smooth.- 4
In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, salt, ground ginger, and ground cinnamon.- 5
Gently fold the dry ingredients into the creamed butter mixture until just incorporated. Be careful not to overmix.- 6
Stir in the rolled oats, marmalade, and raisins until evenly distributed throughout the dough.- 7
Drop rounded teaspoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.- 8
Bake for 15 minutes, or until the edges are golden brown and the centers are set.- 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.NoteStorage: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
Substitutions: You can use orange marmalade for a citrusy twist, or swap raisins for dried cranberries or chopped dates. Gluten-free oats and flour can be used for a gluten-free version.
Variations: Add 50g of chopped walnuts or pecans for extra crunch and nutty flavor.
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