Cranberry & Oat Cookies
quick and easy to make. There is no need to chill the dough before chilling which means you can knock up and batch bake these moorish cranberry and oat cookies in no time at all.
Servings: 36 cookies
- 225 g (8oz) butter softened
- 250 g (250g) light muscovado sugar
- 2 large eggs
- 175 g (6oz) plain flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 250 g (9oz) rolled oats
- 150 g (5oz) dried cranberries
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 teaspoon baking powder and 1 teaspoon 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.