Ingredients

• ½ cup castor sugar
• ½ cup brown sugar
• 100g butter
• 1 egg
• 1 tsp vanilla essence
• 1 cup flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 ¼ cup rolled oats
• 100g cranberries
• 150g apricots
• 100g long coconut
• 100g chopped hazelnuts
• 1 scoop Double Shot

Method

Cream butter and sugar, add eggs and vanilla gradually, beat very well.

Add dry ingredients, mix. Add fruits and nuts, mix well.

Roll into even balls.

Bake at 150°C for 10 minutes and then remove from oven and flatten cookies, turn tray around and bake for a further 10 minutes.