These fruity, oaty cookies will go down a treat with adults and kids alike.
Ingredients
- 100g unsalted butter, softened
- 70g granulated sugar
- 50g light muscovado sugar
- 1 large egg
- 140g plain flour
- 50g porridge oats
- 1 tsp ground cinnamon
- 1/4 tsp bicarbonate of soda
- 100g dried ready-to-eat apples, roughly chopped
- Icing sugar, for dusting
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease 2-3 non-stick baking sheets. Put the butter and sugars into a large bowl and cream together using an electric hand whisk until pale, light and fluffy. Gradually beat in the egg until mixed together.
- 2. In a small bowl, mix the flour, oats, cinnamon, bicarbonate of soda and a good pinch of salt. Lightly fold this into the butter and egg mixture, along with the dried apples, until just combined into a dough.
- 3. Put tablespoonfuls of the cookie dough onto the baking sheets, spaced apart to allow for some spreading. Bake for 12 minutes, then remove from the oven. Leave on the baking sheets for 2 minutes, then transfer to a wire rack to cool. Dust with icing sugar and eat immediately. Or store in an airtight container for up to 5 days.
Nutritional info
Per cookie: 142kcals, 6.3g fat (3.7g saturated), 2.2g protein, 20g carbs, 10.9g sugar, 0.2g salt