Cookies are like buses; nothing for ages, then three come along one after the other!
We’ve been enjoying having a constant supply of home-made cookies so I decided to make use of a packet of dried raisins & cranberries that were languishing at the back of the food cupboard – way too healthy! They had to be made into some dried fruit oat cookies – a much tastier option to be demolished with an afternoon cup of tea!
Here’s my own recipe:
Dried fruit oat cookies
Ingredients
- 170 g/6oz butter softened
- 150 g/5oz Demerara sugar
- 50 g/1¾ Muscovado sugar
- 1 egg
- 2 tsp vanilla essence
- 100 g/½ plain flour
- ¾ tsp bicarbonate of soda
- 225 g/8oz rolled oats
- 300 g/10½ mixed dried fruit (I used a 300g bag of Tesco Whole Foods raisin cranberry mix)
Instructions
- Preheat your oven to 180ºC/350ºF/Gas mark 4 (a fraction lower if your oven is fan-assisted)
- In a large mixing bowl (or food processor) cream the butter and sugars until well blended
- Mix in the egg and vanilla essence
- In a separate bowl, sift together the flour and bicarbonate of soda before combining with the previous mixture
- Add the oats and dried fruit and mix thoroughly by hand
- Form the mixture into balls (I made them the size of large marbles) using the palms of your hands
- Put them on a large greased baking tray(s) and flatten each ball slightly with a fork
- Bake for 10-12 minutes until golden brown
- Cool on a wire rack before storing for up to a week in an airtight tin or jar
