Chewy Trail Mix Oatmeal Cookies

• Produce

  • 1 part Dried fruit, mixed
  • 1/2 tsp Madagascar bourbon vanilla bean paste
  • 90 g Vegetable, white fat

• Refrigerated

  • 1 Freerange egg, large

• Pasta & Grains

  • 75 g Porridge oats

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Bicarbonate of soda
  • 115 g Caster sugar
  • 1/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 90 g Muscovado sugar, light brown
  • 170 g Plain flour
  • 1/2 tsp Sea salt
  • 80 g Trail mix, home made

• Nuts & Seeds

  • 1 1/2 parts Nuts, mixed

• Dairy

  • 2 tbsp Milk, full-fat

• Other

  • 0.5 part sweet stuff (dark chocolate, popcorn, marshmallows
  • 1 part Mixed seeds (sunflower, pumpkin, coconut shavings

Found on elizabethskitchendiary.co.uk

Description

Directions

• To make your trail mix use a scoop and measure out the required parts of each component. Store in an airtight container and consume within one week.
• Preheat oven to 180 C/ 160 C fan/ 350 F. Lightly grease two cookie sheets or line them with silicone baking mats.
• Combine the flour, sugars, spices, salt, baking powder and bicarbonate of soda in a large bowl.
• Rub the vegetable fat into the mixture with your fingertips until it resembles coarse breadcrumbs.
• Add the porridge oats and the finely chopped trail mix and stir to combine.
• Whisk together the egg, milk and vanilla and add to the dry ingredients. Stir well to make the cookie dough.
• Pinch off bits of dough about the size of a walnut and roll into a ball. Place on the prepared cookie sheet and bake for 12-14 minutes, until golden.
• Leave to cool for five minutes on the cookie sheets before transferring to a wire rack to cool completely.
• The cookies will keep for up to a week in an airtight container. They also freeze well.