Tuesday, 24 July 2012

Oat and Fruit Cookies

Fancy a cuppa? My Oat and Fruit cookies may be lovely company with a cup of tea. 
Crunchy outside and slightly soft inside .... that's how I like them, but you can make them really crunchy by baking them a bit longer if you like. A lovely cinnamon aroma spreads in the kitchen when they are being baked. The dough is very sticky, so using your hands to shape them is a messy job. I used 2 spoons to make a round-ish shape and dropped it on the baking tray. I quite like this rustic look. :) 


  • 3 oz Brown Sugar 
    One of the cookies turned out a heart shape... awwww.
  • 4 oz Caster Sugar
  • 4 oz  Unsalted Butter (or Low-Fat Margarine if you prefer) 
  • 6 oz Plain Flour
  • 5 oz Rolled Oats
  • 5 oz Dried Fruit (and/or some nuts)
  • 1 Egg
  • 1/2 tsp Cinnamon 
  • 1/2 tsp  Baking Powder 
  • 1/2 tsp  Salt    


  1. Heat the oven to 170°c.
  2. Put the brown sugar, caster sugar and butter into a mixing bowl and whisk them together until it has become smooth.
  3. Add all the rest of the ingredients into the bowl with the butter and sugar mixture.
  4. Mix everything together so that it is all evenly distributed. Then shape it into a ball with your hands.
  5. Lightly flour your work surface and then roll out the ball of cookie dough to a thickness of about 4mm. 
  6. Using a cookie cutter, cut out the cookies and put them onto a non-stick baking tray (or one lined with greaseproof paper)
  7. Put the cookies into the 170°c oven and bake them for 15 minutes.
  8. When they are cooked, remove them from the oven and leave them to cool on the baking tray for 3 minutes or so before putting them on a wire rack and allow them to cool to room temperature.