You really must try these cranberry and oat cookies, not only are they quick and easy to make, they are seriously good. One is certainly never enough!
They are slightly crispy on the outside, but lovely and soft on the inside. And flavoursome too, being packed with cranberries and lightly spiced with cinnamon.
Homemade biscuits are so much nicer than shop-bought and when a cookie is this easy to make why wouldn’t you?
Now, this mixture makes a generous 36 or so cookies depending on how generous your spoonfuls are when shaping, which makes them perfect for sharing. But be warned they are very moreish so you might be tempted to keep them all to yourself.
Not to worry you don’t have to eat them all at once .
They will keep for about a week, though after a couple of days of being stored in a tin the cookies lose the crisp outside and become a little softer, still nice though being slightly more chewy.
They can also be frozen.
If you are prepared to share, bundled into cellophane bags or tied in a stack with some ribbon they would make great little homemade gifts.
But if you prefer you could easily halve the quantity to make a smaller batch.
You don’t need any special equipment to make these, a hand held whisk will take the hard work out of creaming the butter and sugar but just a wooden spoon and good old elbow grease will also do the trick.
- I line my baking sheet with baking parchment or a non stick reusable liner which saves greasing the sheet while still ensuring the cookies do not stick. If you don’t have them, then just lightly grease the baking sheet with some vegetable oil or butter.
- To keep the cookies in a good shape, gently nudge the edges of the mixture to keep it circular when flattening.
- Remember to leave room for them to spread during baking.
- Swap the baking sheets around about 3/4 of the way through the cooking time to ensure even cooking.
- The cookies are cooked when they have just turned golden. They will be soft, so allow to cool and harden slightly for a few minutes before transferring to a wire rack to cool completely.
- Make sure you transfer them before they have cooled completely or they will be more likely to stick to the baking sheet, especially true if you have not used a liner.
- Ginger and oat Cookies – Replace cranberries with 100g (3½oz) chopped stem ginger
- Oats and raisin cookies – Replace the cranberries with raisins
- Cranberry oat and pecans cookies – Reduce the cranberries to 100g (3½oz) and add 75g (3oz) chopped pecans
More cookie recipes you might like to try
Cranberry and oat cookies step by step
Cranberry & Oat Cookies
- 225 g (8oz) butter softened
- 250 g (250g) light muscovado sugar
- 2 large eggs
- 175 g (6oz) plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 250 g (9oz) rolled oats
- 150 g (5oz) dried cranberries
- Electric mixer
- baking parchment or reusable baking sheet liner
- baking sheets
- dessert spoon
- large spoon for mixing
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Lightly grease or line two or three baking sheets.
- Cream together 225g (8oz) butter and 250g (9oz)sugar in a large mixing bowl until pale and fluffy. Add 2 eggs one at a time, beating well after each addition.
- Sift 175g (6oz) flour, 1 tsp baking powder and 1 tsp cinnamon into the bowl. Add 250g (9oz) porridge and 150g (5oz) cranberries. Mix well.
- Place spoonfuls of the dough on the baking sheets allowing plenty of room for the cookies to spread, then flatten slightly with the back of a spoon.
- Bake in the centre of the oven for about 10–12 minutes or until golden. Take care when baking not to over cook the cookies so that they stay nice and chewy. Allow to cool on the baking sheet for a few moments before transferring to a wire rack to cool completely.