Children enjoy these in the afternoon with a glass of milk, and it is fun to have them in the kitchen to help with the baking. The cookies will keep if stored in an airtight container but they are best eaten on the day they are made.
Preheat the oven to 180°C/350°F/Gas Mark 4. Mix the two sugars with the
Oats, dried cherries, raisins, chopped pecans and vanilla extract. Melt
The butter in a small saucepan. Add the melted butter and the egg to
The sugar mix and stir well to combine.
Sift the flour with the bicarbonate of soda and ground cinnamon, then
Sift again and add to the other ingredients. It is best to use your
Hand to mix the ingredients together. Pinch them together to form a
Workable dough. Divide the dough in half and shape 10 balls from each
Place 5cm/2 inches apart on baking sheets lined with baking parchment.
They do spread a little, but not as much as some cookie doughs. Flatten
Them a little with the back of a damp spoon if you prefer them not to
Be so rounded.
Bake in the centre of the oven for 12–15 minutes, until golden brown.
Leave on the baking sheets to cool.
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