Inspired by our #MightyOatsForAll series @kitchenwithcumbers made these incredible oat, pecan, pumpkin seed and raisin cookies with our Creamy Superfast Oats.
100g slightly salted butter
100g caster sugar
250g self raising flour or plain flour with 1tsp of bicarbonate of soda
100g Mornflake Creamy Superfast Oats
50g pumpkin seeds
100g pecan halves
2 egg yolks
1 tsp mixed spice
Heat oven to 160C if you have a fan oven 180C if you’re not. Line 2 baking trays with greaseproof paper.
In a large bowl, or a stand mixer, mix together the butter and sugar. Gradually add the egg yolks , along with the cinnamon and vanilla extract. Sift the flour, and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins pecans and pumpkin seeds.
Take a desert spoon of the mixture and use your hands to fashion balls about the size of a ping pong ball spaced apart as they will spread when cooking. Bake for 12-15 mins until light beige.
Leave to cool on the trays for 5 mins before tucking in with some ice cream or a traditional glass of milk