COOKIES! I love cookies, the chewier the better is always my motto ❤ I first made these cookies a few months ago and they were a big hit but I wanted to try and make them extra chewy, fruitier and all round more delicious! The recipe is really flexible so you can add in whatever dried fruit, seeds or nuts you have and the basic dough stays the same.
With every bite you get the sweet taste of fruit, the crunch of the seeds and the super chewy cookie centre. The cookies are sort of like a breakfast bar in a cookie with the oats, fruits and seeds they will definitely set you up for a good day 🙂
When I think about the best cookies, and by best I mean soft, pillow-y and of course chewy goodness, I automatically think Millies Cookies. I mean, how do they make them so mouthwateringly good?! I can’t just buy one either, 6 cookies later and I’m usually happy!! 😉 BUT these cookies are just my inspiration on how I want people to feel about the cookies I bake – I know big ambitions!
After making this recipe and changing up the ingredients I think I’ve found my fave, and the key was extra brown sugar! The molasses in the sugar really help the cookies to be the chewiest they can be, YUM!!
I hope you like the recipe and give it a go, it’s easy to make and they only take 10 minutes to bake!! 10 MINUTES – not long at all! ❤
100g unsalted butter
100g golden caster sugar
100g dark brown sugar
1tsp baking powder
150g plain flour
75g rolled oats
40g chopped apricots
3tbsp sunflower seeds
2tbsp orange peel
1tbsp pumpkin seeds
10g chopped dates
1 handful of banana chips
Note: You can substitute any of the dried fruit or seeds to what you would prefer.
1 – Preheat the oven to 180C and line 2 baking sheets with grease proof paper. Cream the butter and sugar together until fluffy.
2 – Add the egg, 1 tbsp flour and the baking powder. Stir well.
3 – Stir in the oats and remaining flour.
4 – Add in the fruit and seeds and mix the dough until really combined and the ingredients are evenly distributed.
5 – Spoon 1tbsp of the mix into small mounds on the baking sheets. Press one banana chip down into the mound so it slightly flattens the mix.
6 – Bake for 10 minutes, until the cookies are golden brown. The centres will still be a bit soft, but super chewy and yummy!
Note: Due to the dark brown sugar the cookies will darken quicker
The recipe makes about 24 cookies depending on the size you would prefer. My family have already requested another batch so I’m sure they won’t last long!
Happy Baking ❤