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oat-raisin-and-apricot-cookies

These cookies were a favourite when I was a baker in a cafe in London. I distinctly remember making four times the recipe in one go and having to scoop out about 100 cookies because people loved them so much! The best part is that you can replace the raisins and apricots for other fillings too - the dough is so versatile! Plus, the recipe doesn't contain eggs so the cookies last that bit longer (that is…if they're not eaten beforehand!)

Ingredients