Eggless Oats Cookies with Dry Mangoes

Eggless crisp cookies or biscuits made of oats, whole wheat flour and chewy dry mangoes.
These cookies can be made using 'tutti fruity' as well.  But I prefer dry fruits like dry mangoes, dry grapes/raisins, dry figs, dry apricots which do not have food colour or preservatives.

Ingredients:
Whole Wheat Flour - 1 cup
Instant Oats - 1/2 cup
Light Brown Sugar - 3/4 cup
Unsalted Butter - 1/4 pound (about 115 gms)
Walnuts or any other nuts - 1/4 cup
Dry Mangoes - 1/4 cup + 1 tbsp
Baking Powder - 1/4 tsp
Baking Soda - 1/4 tsp
Green Cardamom/Elaichi - 2 pods (seeds only)

Method:
1. Heat the butter just enough to melt it.  Let it cool slightly.
2. Roughly chop walnuts and dry mangoes.  Use any other nuts or fruits of your choice - almonds, cashews, pistachios, pecans, dry apricots, dry grapes/raisins.  Crush the cardamom seeds to a fine powder in a mortar pestle.
3. In a mixing bowl, add melted butter and light brown sugar.  Mix well till sugar dissolves.  Now add chopped walnuts, 1/4 cup dry mangoes and cardamom powder.  Mix well.  Lastly, add all the dry ingredients - whole wheat flour, oats, baking powder and baking soda.  Mix well to form a soft dough.  If the dough is too dry, add few tbsp of milk or butter. 
4. Preheat the oven at 350 deg. F.  Divide the cookie dough into 15 - 20 equal size balls.  Flatten them and place them on a baking tray lined with aluminium foil or parchment paper.  Arrange the cookies each one a few inches apart.  Place a few pieces of chopped mangoes in the centre of all cookies.
5. Bake the cookies at 350 deg. F for 12 - 15 minutes or till the cookies turn crisp.  Let them cool for about 10 minutes.  After the cookies completely cool, store them in an airtight container.