Wholemeal flour can sometimes give a slight bitter aftertaste, but combining it with almond extract, brown sugar and oats masks this and creates a rich background flavour to stud with chocolate and dried fruit. The oil reduces the need for too much butter while making the cookies a little more chewy.
100g unsalted butter, softened
25ml sunflower oil
175g brown sugar
1 medium egg
1 tsp almond extract
200g wholemeal flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
150g dried blueberries or sour cherries
100g – 150g chocolate chips or chopped chocolate
75g rolled oats
Beat the butter, oil and sugar until smooth then mix in the egg and almond extract. Add the flour, soda and salt, beat this in well then stir in the dried fruit, chocolate chips and oats. Pinch off pieces of the dough and squeeze into balls about 2cm-3cm in diameter and flatten them slightly as you place them on a tray lined with non-stick baking paper. They don’t spread too much, just leave about 3cm between each cookie. Heat the oven to 170°C/fan 150°C/335°F/gas 3 and bake for about 15 minutes until just beginning to brown at the edges.
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