Oaty, Nutty, Fruity Cookies
From ‘River Cottage, Light and Easy’ by Hugh Fearnley-Whittingstall
Servings Prep Time
12 5minutes
Cook Time
10minutes
Servings Prep Time
12 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Preheat the oven to 170oC and line or grease a baking tray
  2. Beat together the peanut butter and honey in a bowl, then add the egg and beat that in
  3. Sprinkle the bicarb. over the surface and beat that then add the raising and oats
  4. Put heaped dessert spoonfulls of the mixture onto the baking trays (or shape them into rounds with lightly oiled hands) leaving space for them to expand
  5. Bake for 10 mins then transfer to a wire rack to cool