Oatmeal and Apricot Cookies

Prep time 15 min cook time 15 min serves 40

These delicious soft cookies are a perfect treat at home or in the lunchbox. You can swap the apricots with any ready-to-eat dried fruit such as raisins, peach, pineapple or mango. They also freeze very well and defrost in no time at all when needed.

Typical nutritional content (per portion)

82Calories 3.1gFat 1.4gSaturates 0.1gSalt 5.1gSugars

Ingredients

100g (4oz) butter or polyunsaturated margarine, at room temperature

175g (6oz) light brown sugar

2 eggs, lightly beaten

150g (5oz) wholemeal flour

150g (5oz) plain flour

1 teaspoon bread soda

150g (5oz) porridge oats

75g (3oz) ready-to-eat dried apricots, finely chopped

2 – 3 tablespoons low fat milk 

Method

Preheat the oven to 180°C/ 350°F/Gas mark 4. Place the butter or margarine and sugar in a large bowl and using a hand-held beater or wooden spoon cream together until light and fluffy. Slowly add in the eggs until evenly combined.

Sieve the wholemeal and plain flour into a separate bowl with the bread soda, then add to the sugar mixture and gently fold in. Finally fold in the porridge oats and apricots, adding enough of the milk to stop the mixture is becoming too dry and difficult to mix.

Form into walnut-sized balls and arrange on large non-stick sturdy baking sheets, well spaced apart to allow some room for expansion. Sprinkle each cookie with a few flaked almonds and then gently flatten with a fork or your hand. Bake for 12 – 15 minutes until cooked through and lightly golden.

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