Perfect for a bit of weekend baking, these cookies are soft, crunchy and deliciously melt in the mouth. Feel free to add 50g of chocolate chips to the dough, if you need something a little naughtier.
Makes 12 cookies.
For the cookies:
140g unsalted butter, softened
250g caster sugar
1 large egg
1 teaspoon vanilla paste
200g plain flour
1 teaspoon baking powder
50g chopped dates
Place the butter and sugar into the bowl of a freestanding mixer and beat using the paddle attachment, for a couple of minutes, or until the mixture has turned light and fluffy (you could use a hand-held electric whisk instead).
Add the egg and vanilla and beat again, until everything is well combined.
Add the flour, baking powder, oats, granola and dates and beat until the mixture comes together (you might need to add a little milk if the cookie dough feels a bit stiff).
Tip the cookie dough out onto a large sheet of clingfilm, and then wrap it up so that it looks like a large fat sausage.
Place the cookie dough sausage in to the freezer for about 20 minutes, or until it has firmed up.
Pre-heat the oven to 160 degrees c.
When the dough has firmed up, cut it into 12 discs and place the discs onto a couple of lined baking trays (making sure you leave a decent gap between each one, as they will spread a little).
Bake the cookies for around 20 minutes, or until they have firmed up around the edges, but are still soft in the middle.
Leave the cookies to cool completely on the baking trays, before digging in.