Name: Breakfast oatmeal cookies
Total time: 30 min
Yield: Makes 8
Ingredients: 1 egg beaten; 50g butter melted; 3 tbsp soft light brown sugar; 1 tbsp maple syrup; 50g wholemeal flour; 100g jumbo porridge oats; 1 tsp baking powder; 50g raisins; 50g dates chopped; a good pinch mixed spice; a good pinch ground cinnamon

1 egg
beaten
50g butter
melted
3 tbsp soft light brown sugar
1 tbsp maple syrup
50g wholemeal flour
100g jumbo porridge oats
1 tsp baking powder
50g raisins
50g dates
chopped
a good pinch mixed spice
a good pinch ground cinnamon

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Put the egg in a bowl with the melted butter, sugar and maple syrup. Mix the flour, oats, baking powder, raisins, dates and spices, then pour the liquid ingredients into the dry. Mix well until combined, then leave for 10 minutes for the ingredients to meld.
step 2
Add large spoonfuls of the mix to a baking tray lined with baking paper or silicone baking mats and push down to flatten. Bake for 15-17 minutes, or until risen, crisp and golden at the edges (the middle will stay quite soft). Leave to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. Keep in an airtight container for up to 3 days.