Preparation Time : 10 minutes
Cook Time : 12 minutes per tray
Servings : 36

Ingredients
• 312 grams all purpose flour - plain flour
• 40 grams old fashion rolled oats *
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt - see Note #1
• 227 grams unsalted butter
• 125 grams dark brown sugar
• 255 grams caster sugar - see Note #2
• 2 large eggs
• 1 teaspoon pure vanilla essence
• 40 grams almonds flakes *
• 75 grams diced dried apricots *
• 75 grams chopped roasted hazelnuts *
• 30 grams roasted pumpkin seeds *
• 65 grams golden raisins *
• Note #1 - I would cut this down to half a
teaspoon next time
• Note #2 - I only used 140 grams of caster
sugar
Use any combination of fruit, seeds and nuts that you have in the pantry

••• This recipe can be made with packaged Muesli - if you choose to do this omit all the ingredients marked *
Replace with 330 grams of Muesli

Method
1. Preheat oven to 190•C. Line a baking tray with baking paper
2. Add flour, oats, baking powder and salt to a medium bowl and stir to combine. Set aside.
3. Place the butter and both the sugars into the bowl of a stand mixer fitted with a paddle attachment. Mix on low and then bring to medium-high. Mix for 2 minutes, until combined and no longer crumbly. Mix in the eggs and the vanilla. Scrape the sides of the bowl as needed.
4. Add the dry ingredients with the mixer on low. Increase to medium and mix just until all the ingredients are combined. Mix the almonds, apricots, hazelnuts, pumpkin seeds and raisins into the cookie dough.
5. Roll the cookie dough in to balls, about the size of a walnut. Place 12 cookies on the tray and bake for 12 minutes, or until the edges are browned and the centres baked through. Let cool on the baking tray for 2 to 3 minutes before transferring to a cooling tray to completely cool.

I made mine using packaged Muesli ( SUNSOL Natural Muesli), but still added chopped dried apricots.

Recipe from Luci’s Morsels