Oatmeal Cookies

 (please remember you can swap the fruit and nuts for whatever you have in, today I didn't have raisins but did have dried apricots and pecan nuts so that's what I used) - This also works very well with crystallised ginger

Ingredients

• 175g plain flour , plus extra for dusting
• ½ tsp baking powder
• 85g porridge oats
• 175g  caster sugar
• 1 tsp ground cinnamon
• 140g butter , chopped (you will need to add this)
• 70g dried raisins
• 1 egg , beaten (you will need to add this)

Method

1. Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.
2. Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball.
3. Spoon teaspoon sized dollops, evenly spread onto a baking sheet
4. Heat oven to 180C/fan 160C/ gas 4. Bake for 14 mins golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.

The above photo shows my alternative method for putting the cookie dough on the baking tray - it doesn't bother me if the cookies turn out perfect round, in fact I like if they are all slightly different shapes so I usually miss out the part of the method where you leave the mixture to chill before cutting perfectly round circles. I just take the mixture straight from the bowl to the baking tray using two long handled teaspoons/ icecream sunday spoons and a heaped spoonful I think makes the perfect size cookie!

This has become a massive favourite recipe in our house and always puts a smile on my boyfriends face. You can put whatever you like in them really to replace the blueberries and pecans. I've tried everything from raisins, to to sundried apricots, cranberries to left over chocolate broken up and all have gone down a treat! 

Here is the original link in the mean time. 

(perfect - the traditional way with a nice glass of cold milk)

Enjoy!