Name: Jools’ easy oaty fruit cookies
Total time: 25 min
Yield: 1
Ingredients: 100 g spelt or wholemeal flour; 1 teaspoon ground mixed spice; ½ teaspoon bicarbonate of soda; 250 g porridge oats; 100 g raisins, sultanas or whichever dried fruit you like; 25 g mixed seeds such as pumpkin, sunflower, flaxseed, sesame; 100 g unsalted butter (at room temperature); 50 g golden caster sugar; 50 g soft brown sugar; 1 large free-range egg

Jools’ easy oaty fruit cookies

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Total Time:
25 minutes

Indulgent oatmeal cookies with your choice of dried fruit for added richness and fiber.

Ingredients:

100 g spelt or wholemeal flour
1 teaspoon ground mixed spice
½ teaspoon bicarbonate of soda
250 g porridge oats
100 g raisins, sultanas or whichever dried fruit you like
25 g mixed seeds such as pumpkin, sunflower, flaxseed, sesame
100 g unsalted butter (at room temperature)
50 g golden caster sugar
50 g soft brown sugar
1 large free-range egg

Instructions:

Preheat the oven to 180ºC/350ºF/gas 5 and line 2 large baking trays with greaseproof paper. In a large bowl, combine flour, mixed spice, bicarbonate of soda, oats, dried fruit (roughly chop up any bigger pieces of fruit first), and seeds. In another large bowl, cream soft butter and sugars until light and fluffy. Add the egg and beat to combine. Stir in the dry ingredients until well mixed. Wet your hands and roll the mixture into walnut-sized balls. Place them on the lined baking trays and press down gently. Bake for 8 to 10 minutes until lightly golden and slightly soft in the middle. Once baked, transfer to wire racks to cool before serving warm or cold. Store in an air-tight container for up to 5 days.

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