Serves: 20 (makes 20 cookies)
Time to make: 30 mins (Hands-on time: 15 mins, Cooking time: 15 mins), plus 30 mins chilling
1 1/4 cups flour plus a little extra, for handling
1/2 teaspoon baking powder
3/4 cup rolled oats
3/4 cup castor sugar
1 teaspoon ground mixed spice or nutmeg
150g reduced-fat spread
70g (1/2 cup) dried blueberries
50g (1/3 cup) pecans or walnuts, roughly chopped
1 egg, beaten
Step 1 Place flour, baking powder, oats, sugar and spice in a bowl. Mix together. Add spread and rub into mixture until fine crumbs form.
Step 2 Stir in blueberries, nuts and egg. Mix together with a wooden spoon until mixture forms a large ball.
Step 3 Lightly flour a work surface and roll dough into a long sausage. Wrap in plastic wrap and chill for at least 30 minutes.
Step 4 Once dough is cold, preheat oven to 180°C. Unwrap dough and slice into 20 discs. Arrange on baking sheets. Bake for 15 minutes or until lightly golden. Leave on tray to harden then cool completely on a wire rack.