Scottish Oatcake Cookies

Healthy and crunchy, not too sweet.
Full of nuts and dried fruits

May be a little hard to bite.
May not suit those who do not like nuts

The Scottish oatcake cookies are high in fiber, packed with vitamins and minerals, great for a healthy heart and overall well-being.

	2 cups rolled oats
	1 cup multi-grain rolled cereal ( or another cup rolled oats )
	3/4 teaspoon salt
	1/2 teaspoon baking soda
	1/4 cup chopped walnuts
	1/4 cup chopped pecans
	1/4 cup dried apricot , diced
	1/4 cup dried cherries , diced
	1/4 cup olive oil
	2 egg yolks
	7 tablespoons dark brown sugar
	1/2 teaspoon vanilla extract
	1 cup 1 % low-fat milk
	2 tablespoons white flour

1.	Preheat oven to 350°F.
2.	In a large bowl, mix together rolled oats, multi-grain rolled cereal, salt, baking soda, walnuts, pecans, dried apricot, and dried cherries.
3.	In a separate bowl, whisk together olive oil, egg yolks, dark brown sugar, and vanilla extract until well combined.
4.	Slowly pour the wet mixture over the dry mixture and stir until everything is evenly coated.
5.	Gradually pour in milk, while stirring, to create a moist but not-wet mixture.
6.	Sift in white flour and mix well.
7.	Use your hands to shape the mixture into equal-sized balls.
8.	Place the balls onto a baking tray lined with parchment paper and press them down to form cookie shapes.
9.	Place in the oven for 15-20 minutes, or until golden brown.
10.	Remove from the oven and leave to cool on the tray before serving.