Oaty cookies packed with fruit, nuts and seeds, with a hint of cinnamon
Cream together the butter and sugar.
Add the vanilla to lightly beaten eggs, then add to the mixture
Add in the flour, baking powder, salt and cinnamon, and mix until combined
Add in the fruit, nuts and seeds. You should have a slightly sticky batter. Place in the fridge to chill a little while the oven heats up
Heat the oven to 190°C / 375°F. Scoop the dough (about 2 tablespoons per cookie) onto a baking tray lined with a silicon mat. Press the scoops with your fingers until they are no thicker than 2cm
Bake for 14-15 minutes until the outside is crisp and slightly golden. Place on a rack to fully cool
Store in an airtight container for about a week
You can freeze the dough for up to 6 months. Just scoop onto a baking sheet, flatten, place in the freezer, then once firm, decant into freezer bags. Just add a few minutes extra to the baking time.
You can also freeze the baked cookies for up to 6 months.
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