I found this recipe on the wondrous website that is BBC Good Food, it is a lovely easy recipe and here it is, although personal preference led me to swap dried blueberries for raisins. ENJOY!
- 175g plain flour, plus extra for dusting
- ½ tsp baking powder
- 85g porridge oats
- 175g golden caster sugar
- 1 tsp ground cinnamon
- 140g butter, chopped
- 70g pack dried blueberries (or use raisins or dried cranberries)
- 50g pecans, roughly broken
- 1 egg, beaten
- Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.
- Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball.
Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.
- To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets.
Bake for 15 mins (ora few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.
N.B. This is the first time I’ve tried this method where you refrigerate the roll of cookies and then slice it. I thought I’d give it a try but in the end I reckon that it works just as well (and with less faffing) if you just roll tablespoons of cookie dough into balls and press them flat onto the baking tray.
also, this recipe would probably make 14 cookies had I not snacked on any of the dough (my bad), I managed a nice even 12 (13 felt too unlucky so I just had to tidy up that extra cookie dough, don’t pretend you wouldn’t do the same)
Butter Nut 
