25 mins
Super easy
makes 24
About the recipe
A really delicious, simple, comforting cookie – porridge oats are a high-fibre carbohydrate, which means they’ll keep you feeling fuller for longer. Feel free to use whichever dried fruit you like in the mix – things like prunes, apricots, sour cherries and blueberries all work well.
Ingredients
100g spelt or wholemeal flour
1 teaspoon ground mixed spice
½ teaspoon bicarbonate of soda
250g porridge oats
100g raisins, sultanas or whichever dried fruit you like
25g mixed seeds, such as pumpkin, sunflower, flaxseed, sesame
100g unsalted butter (at room temperature)
50g golden caster sugar
50g soft brown sugar
1 large free-range egg
Top Tip
Try swapping the mixed spice for ground spices, such as cinnamon or ginger instead, for a bit of a change.
Method
- Preheat the oven to 180ºC/350ºF/gas 5 and line 2 large baking trays with greaseproof paper.
- Tip the flour, mixed spice, bicarbonate of soda, oats, dried fruit (roughly chop up any bigger pieces of fruit first) and seeds into a large bowl and mix together well.
- In another large bowl, cream the soft butter and sugars together until light and fluffy. Crack in the egg and beat to combine.
- Tip in all the dry ingredients and stir together – it should come together, but you might need to squelch it together with your hands to get everything properly combined.
- At this stage, the mixture will be sticky, but if you wet your hands, you will be able to it roll into walnut-sized balls – you should get around 24 in total. As you roll them, place them onto the lined baking trays, squashing them down a little with the palm of your hand.
- Bake in the oven for 8 to 10 minutes, or until lightly golden and slightly soft in middle.
- Once cooked, remove from the oven and when cool enough to handle transfer them to wire racks to cool a little – they’re delicious warm, but equally good cold. Keep in an air-tight container for up to 5 days.
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