Oatmeal cookies

My interpretation of the Betty Crocker classic. The oats are meant to be quick oats but I usually replace up to half with an old-fashioned rolled grain. Today I used 2 cups quick oats and 1 cup rolled barley. For dried fruit I included currants and chopped figs. For the nuts/seeds I used sunflower and pumpkin seeds so that I could include these in the kids' lunchboxes (nuts aren't allowed).

1/2 cup white sugar

1/2 cup brown sugar

250 g butter

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups rolled oats (at least half quick-cooking)

1 cup dried fruit

1 cup nuts or seeds

Preheat oven to 190C. Beat butter and sugars together well then mix in eggs and vanilla. In separate bowl, stir flour with baking soda, cinnamon, baking powder and salt. Add this flour mixture to the butter mixture alternately with the oats. Finally add dried fruit and nuts/seeds. Drop by teaspoonfuls onto baking sheets and bake for 8-9 minutes.