I just wanted to quickly share a recipe for awesome cookies I found a couple of months ago. I didn’t have to change the original much, only doubled the amount of vanilla.

The first time I made these I split the mixture in half and added cinnamon and nutmeg to one part and desiccated coconut and chopped dried cranberries to the other. They were both nice but I liked the cinnamon/nutmeg combo way more.

These cookies keep well for a few days in an airtight container but are the best still warm, right out of the oven. 🙂

Ingredients (makes around 60 small cookies)

125g  wholemeal flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
175g butter, softened
220g dark brown soft sugar
1 egg
4 tablespoons water
2 teaspoons vanilla extract
250g porridge oats

Preheat oven to 180 C  (170 C fan). In a big bowl mix together the wholemeal flour, salt and bicarbonate of soda.
Cream together the butter and sugar until light and fluffy. (I used my food processor for this). Add the egg, water and vanilla, mix well.
Add the buttery mixture to the flour, then stir in the oats. Drop small amounts (about a teaspoon) of the batter onto greased baking trays about 5cm apart. Bake for around 15 min or until golden-brown. Move to a wire rack to cool.