I used Suelle's recipe using half dried cranberries and half mixed seeds (sesame, sunflower and pumpkin) for the 150g of extra bits.
Now that, just as it was, would have made an excellent flapjack. But I also happened to have some leftover molasses spice cookie dough from Christmas. About a cupful. So I beat that into the flapjack dough as well.
The added flour and skerrick of egg in the dough gave the flapjacks a slightly closer texture than a regular flapjack, while the molasses and spices lent a delicate warm fragrance that worked beautifully with the tart cranberries. I am fairly sure I will not make cookie dough just to add a bit to my flapjacks, but I must remember this use for the leftovers next time I make cookies!