You don’t need an excuse to whip up a batch of these delicious fruit, nut and oat cookies – they’re an ideal cookie jar staple perfect for the kids’ lunchboxes, afternoon snacks or with your morning cuppa.
- 100g hazelnuts
- 100g unsalted butter, softened
- 200g soft light brown sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tbsp runny honey
- 125g self-raising flour, sifted
- 125g jumbo porridge oats
- Pinch of salt
- 100g raisins
- A little milk, if needed
Preheat the oven to 190°C/375°F/Gas 5. Toast the nuts on a baking sheet for 5 minutes.
Once toasted, rub with a clean tea towel to remove most of the skins.
Roughly chop the hazelnuts and then set aside.
In a bowl, cream together the butter and sugar with an electric whisk until smooth.
Add the egg, vanilla extract, and honey, and beat well until smooth once more.
Combine the flour, oats, and salt in a separate bowl, and stir to mix.
Stir the flour mixture into the creamed mixture and beat until very well combined.
Add the chopped nuts and raisins, and mix until evenly distributed throughout.
If the mixture is too stiff to work with easily, add a little milk until it becomes pliable.
Line 2 or 3 baking sheets with parchment. Roll the dough into walnut-sized balls.
Flatten each ball slightly, leaving plenty of space between them.
Bake in batches for 10-15 minutes until golden. Cool slightly, then move to a wire rack.
Leave to cool completely before serving.
The cookies will keep in an airtight container for 5 days, so if you make a batch on Sunday night, they'll last the kids for the whole week