Cranberry and oat cookies
Yesterday we got peckish and with not a lot in the house we decided to make some cookies. An all time favourite in this house is cranberry and oat cookies, they’re crumbly, moreish, golden bites of awesomeness.
Jack decided to be the supervisor and supervised by sleeping on the job while Mummy did all the work (with a little muscle for mixing from Daddy).
To make a batch of around 2 dozen cookies you will need:
- 2 bowls
- Wooden spoon
- Greaseproof paper
- 2/3 cup (76g/2.6oz) of softened butter or margarine
- 2/3 cup (146g/5oz) of brown sugar
- 2 eggs
- 1 1/2 (128g/4.5oz) cups of oats
- 1 1/2 (192g/6.7oz) plain flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 5oz pack of dried cranberries (you can use more or less depending on your taste, we used a 7oz pack)
- Preheat the oven to 190ºC/ 375ºF
- Beat together the butter or margarine with the sugar until light and fluffy.
- Add the eggs and mix well. Dont panic if you end up with lots of little lumps of buttery sugar swimming in egg, just beat it with a whisk for a while and it will sort itself out.
- In a separate bowl combine the oats, flour, baking soda and salt.
- Add to the butter mixture in several additions, mixing well after each addition.
- Stir in the dried cranberries, heres where Mr muscle (Daddy) came to help me because the mixture becomes very sticky.
- Drop using two teaspoons on a tray covered in greaseproof paper. We tried as hard as we could to flatten ours out so they were cookies but they turned out more like cakes, still as yummy though!
- Bake for 10 – 12 minutes or until golden brown. Ours took 20 minutes because we couldnt flatten them.
- Cool and a wire rack and try not to eat, we failed 😉
These were a big hit with Jack who cant get enough of cranberries and I know there isn’t tons of sugar or salt in these.