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Apricot, Pecan, Raisin and Chocolate Cookies
These apricot, pecan, raisin and chocolate cookies from Annabel Karmel's Busy Mum's Cookbook are a simple and nutritious after-school snack.
Ingredients
100g
unsalted butter, softened
100g
light soft brown sugar
1
large egg
150g
porridge oats
75g
self-raising flour, sifted
A pinch of salt
1 tsp
vanilla extract
50g
dried apricots, roughly chopped
50g
raisins
25g
pecans, roughly chopped
100g
dark chocolate chips or chopped dark chocolate (70% cocoa solids)
Essential kit
You will need two large baking sheets.
Method
Preheat the oven to 180C/350F/Gas4 and line two large baking sheets with non-stick baking paper.
Cream the butter with the sugar in a bowl until light and fluffy, then add the egg and beat again. Fold in the remaining ingredients until well incorporated.
Shape the cookie dough into 20 balls. Place on the prepared baking sheets, well-spaced apart, and press down slightly to flatten. Bake for 10-12 minutes, until lightly golden but still slightly soft in the middle. Leave to cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.
Reviews
5 out of 5 stars
1 Ratings
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