Fruit and Nut Weetabix Cookies

Submitted by: Flora S., Scarborough, ON
Recipe Source: I made it up!

Ingredients

• 1 cup (110 g) walnuts or pecans, toasted and chopped (optional)
• 3/4 cup (170 g) unsalted butter, room temp.
• 1 cup (215 g) light brown sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 3/4 cup (105 g) all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 5 Weetabix biscuits, crushed
• 1 cup dried cranberries, cherries or raisins or
• 1 cup white or dark chocolate chips (optional)
• 2 baking sheets lined with parchment paper

Directions:

1. Toast nuts in a 350ºF (180ºC) oven for 8-10 minutes until browned and fragrant. Cool and chop. Set aside.
2. In mixer, mix cream, butter and sugar for 2-3 minutes. Add egg and vanilla.
3. Combine all dry ingredients in separate bowl. Add flour mix to creamed ingredients and stir to combine.
4. Stir in nuts, Weetabix and dried fruit or chips. For large cookies, use ice cream scoop and space them about 2 in. (5 cm) apart on baking sheet.
5. Wet hands and flatten slightly so they are about 1/2 in. (1.25 cm) thick.
6. Bake for 12-15 minutes or until light golden brown around edges but still soft and wet in center.
7. Remove from pan and cool on wire rack.

Yield:

20-24 cookies