This recipe is a variation on our peanut cookies. It uses the same easy format of melting the butter instead of creaming it with the sugar. Use a combo of white and brown sugar or just one or the other if you prefer. The addition of whole grain oats will make the cookies slightly cruncher, but rolled porridge oats are good.

If the mixture is too soft, add a little more flour—you will get use to this once you have made them a few times. Deleate the almond essence if you don’t want that strong almond taste.

Ingredients:

• 1 egg
• ½ cup white sugar
• ½ cup brown sugar
• 100 gms (3 1/2 oz) butter, melted
• ½ cup rolled oats
• ½ cup sliced almonds
• ¼ cup slivered almonds
• 1 tsp almond essence
• 1  tsp baking powder
• 1  c flour – you may need a bit more.
• pinch of salt

Method:

Preheat oven to 180°C/350°F — a little less for the fan option.

Beat egg and sugar until creamy, add melted butter and beat again .

Add flour, salt, baking powder, oats, nuts, and essence, and mix with a wooden spoon to combine.

The mixture should be glossy rather than dry — if it is too loose add a little bitty more flour.

Place mixture in dessert spoonfuls on a tray lined with baking paper — leave room to spread

Bake for 15-20 minutes. Cool on a wire rack.

Store in an airtight container for several days or they will keep in the freezer for three months.