125g unsalted butter, softened * 100g (80) caster sugar * 100g (80) soft muscovado sugar * 1 large egg * 1 tsp vanilla extract * 100g wholemeal flour (bread flour ok) * 150g lightly toasted seeds (pumpkin, sunflower and linseed. More sunflower than others) * 100g good-quality rolled oats (not the stuff that resembles sawdust)
- Toast seeds in a tray in the oven for about 8 minutes.
- Preheat the oven to 180C fan.
- Beat together the butter and the two sugars, then add the egg and beat to combine.
- Stir in the vanilla, then lightly beat in the other ingredients.
- Divide the mixture into 12-14 pieces (they should be roughly the size of a golf ball) and then flatten them a little with the palm of your hand as you lay out six pieces on a greased baking sheet. (You bake only six at a time because they cookies will spread out to twice their original diameter.)
- Bake for 10-12 minutes, or until the cookies are lightly brown at the edges.
- Remove from the oven, leave to cool for a minute, then, using a spatula, carefully lift and transfer them to a cooling rack. Once cold, store in a paper bag or an airtight container.
