Kitchen sink cookies

1

Ingredients

  • 2 tbsp unsalted butter, softened
  • 2 tbsp rapeseed oil
  • 65g light brown sugar
  • 60ml applesauce
  • 1 egg white
  • 1 tsp vanilla essence
  • 90g wholemeal flour
  • 50g porridge oats
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 35g chopped dried cherries
  • 35g chopped dried apricots
  • 30g lightly toasted walnuts
  • 55g dark chocolate, cut into chunks
  • Cooking spray

Use imperial measurements

Method

How to make Kitchen sink cookies

1) Preheat oven to 170°C/ gas mark 3.

2) Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about two minutes. Add apple sauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine.

3) Spray one baking sheet with cooking spray. Using one tablespoon cookie dough at a time, roll into balls and place 5cm apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.

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