This recipe is so incredibly easy I can’t believe I didn’t post it before. It makes cookies which are crunchy on the outside but have a soft middle, and they keep well for a couple of days (if they last that long) in an air-tight container.
100g butter at room temperature
100g demerara sugar
150g in total of raisins, chocolate chips and pecan nuts. I used 50g each, but you can vary the quantities and of course use different nuts or fruits.
1 egg at room temperature
1/2 a teaspoon of baking powder
1/2 a teaspoon salt
1 teaspoon vanilla essence
150g of oats (I used Flahavan porridge oats)
100g spelt flour (or plain flour)
1.- Preheat the oven at 180 C degrees.
2.- Line a baking tray with baking paper.
3.- In a bowl beat the butter and sugar together until they are light and fluffy.
4.- Add the vanilla essence and the egg. Whisk everything together.
5.- In a different bowl mix the flour, oats, salt and baking powder. Then add the raisins, chocolate chips and pecans. Mix together.
6.- Add the dry ingredients to your wet ingredients and mix with a wooden spoon. You should have a mixture that can be shaped into small balls. If it is too dry add some milk, a tablespoon at a time until you get the right consistency.
8.- Place in the oven and bake for 15-20 minutes, until golden.