As you know, we Veggie Runners like to make our recipes quick and easy when we can. We also love delicious food that can serve many purposes. This Chewy Nut and Oatmeal Cookies recipe meets all these criteria and more. They’re a doddle to make, freeze well, are really tasty and have a great blend of nutrients. Now that’s what we call great cookies…
Between the oats, nuts and dried fruit, you have an ideal breakfast snack (great for when you’re in a hurry), a good source of pre-run energy and an efficient post-run refuelling snack. They’re great to have in your bag if you go out for a long walk and handy for lunch boxes too (you know how much we love a good lunchbox – not a euphemism!) Slightly crisp and yet chewy at the same time, they’re also lovely with a nice cup of tea…
We made them knobbly and rough looking (not unlike ourselves…) but you can flatten them out and make them look like grown up cookies if you like.
Chewy Nut and Oatmeal Cookies
100g mixed nuts
250g porridge oats
150g sultanas or dried apricots
200g butter/non-dairy spread
150g brown sugar
150g self-raising flour
2 teaspoons natural vanilla essence
2 eggs, beaten
1 Preheat the oven to 180C / Fan 170C / Gas 4 / 350F. Lay greaseproof paper on 2 baking sheets and set aside.
2 Place all of the dry ingredients in a large bowl and mix together well.
3 Melt the butter/non-dairy spread over a low heat and pour over the dry ingredients.
4 Add the vanilla essence and slowly stir in the beaten eggs.
5 The cookie dough will be moist and sticky. With a dessertspoon, place blobs of the dough evenly on the greaseproof paper.
6 Bake 12-15 minutes, until turning crisp and golden.