“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. ”
- 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
- 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.
Try swapping the mixed spice for ground spices, such as cinnamon or ginger instead, for a bit of a change.
Source: Jamie Oliver