Soft baked Oatmeal Christmas Cookies (veganisable!)

1) Preheat oven to 165 deg C. Remove butter from fridge 30mins before start of baking. It has to be softened. (When you press the butter, it should be slightly firm but your finger indent should be visible)

2) In a large bowl, measure butter. Add sugar and combine with a spatula. (You can use an electric mixer but its not necessary)

3) Measure self-raising flour, plain flour and Quaker Quick-Cook Oatmeal into the same bowl and combine everything with a spatula.

4) Place nuts in a ziploc bag and crush them with a rolling pin.

5) Pour crushed nuts into the cookie dough mixture along with dried mixed fruits and fold everything together.

6) Use a small cookie scoop to scoop out the cookies onto a baking tray lined with a non-stick parchment paper.

7) Slightly roll the cookies and flatten with hands. Space them apart on the baking tray. They will spread. *One scoop per cookie, this recipe makes 7 cookies*

8) Bake for 14mins or longer, depending on your oven.

9) Remove from oven ONLY when the BASE of the cookie turns golden brown. It will be quite pale on top.

10) Let it cool conpletely, it will become firm as it is cooling. Be patient! Unless you want your cookie to crumble.

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‍Notes:

- this recipe makes about 7 medium sized cookies

- to veganise this, use Naturel vegan margarine spread

- I used WestGold unsalted butter for this recipe

- you can use Quaker Rolled oats or Instant Oatmeal if you don't have Quick-cook oatmeal

- you can replace cake flour with plain flour

- if you don't fancy dried fruits, replace with chocolate couvertures (not low quality choc chips)

- don't eat all the cookies by yourself and share