They are slightly crispy on the outside, but lovely and soft on the inside. And they are certainly flavoursome being packed with cranberries and lightly spiced with cinnamon. Should you have any left (!) after 2 days of being stored in a tin, the cookies become a little sticky and delectable being slightly chewy. As they’re jam-packed full of cranberries and oats, they surely can’t be as naughty as some cookies (well, that’s what I’m telling myself!) . Surely, oh surely, that means we can have more than one??
These cookies were shared, like most of my baking, else we’d end up the size of a house-end, with family, friends, work colleagues and neighbours (that’s a lot of people, but the batch did make 32!). All of the guinea pigs tasters thoroughly enjoyed them; many making ‘Mmm’ and ‘Nom-Nom’ noises in the style of Betty, if you’ve ever read The Betty Stamp you’ll know exactly what I mean! “Hello there lovely Betty” ;). Others were complimentary in other ways, and one lady (not my mum, I must add) even suggested they were good enough to sell. Said lady doesn’t offer compliments willy-nilly, she’s a Yorkshire Lass so says it as it is!
Now, this volume of ingredients makes about 32 cookies, so some could be frozen for a later date, but if you prefer you could easily halve the quantity to make a smaller batch. Utensil wise, you can easily make these using good old elbow grease and a wooden spoon, as I did; though if you prefer you could beat the butter & sugar using a stand mixer or electric hand-held beaters. Though I would recommend using a spatula / metal spoon to combine the flour & fruit into the mixture.
Cranberry & Oat Cookies
Yield: around 32
Cost: about £3.27, that’s just over 10p each.
Time: about 25 minutes, plus baking time of 11 minutes & cooling time.
Adapted from: ‘I Love to Bake’ by Tana Ramsay
You will need
225g unsalted butter, softened
150g soft light brown sugar
100g granulated sugar
2 large eggs, beaten
1.5 tbsp. runny honey
1 tsp vanilla extract
175g plain flour
1 tsp baking powder
1 tsp ground cinnamon
250g porridge oats
140g dried cranberries, separated.
How to make them
1. Pre-heat the oven to 200c / Fan 180c / Gas 6.
2. Line 2 baking trays with greaseproof paper; dot the corners of the tray with a little margarine to stick the greaseproof paper down and prevent it from billowing around.
3. Cream together the butter and sugars in a large mixing bowl until pale and fluffy. Add the eggs a little at a time, beating well after each addition.
4. Add the honey and vanilla and beat again.
5. Sift the flour, baking powder and cinnamon into the bowl. Add the porridge and separated cranberries. Using a large metal spoon or spatula, combine the dry ingredients with the creamed mixture.
6. Using a dessert spoon, take chunks of the cookie dough mixture and gently shape into a roughly round balls. Each dough ball being the size of a large walnut, weighing about 32-35g. Place on the tray with sufficient spacing to allow the cookies to spread a little.
7. Bake in the oven for about 11 minutes. You may need to turn the tray around for the final 2-3 minutes.
8. Remove the tray from the oven and allow the cookies to cool and firm-up a little before transferring onto a wire rack to fully cool.