Oatmeal and cranberry cookies
If you’re looking for a homemade treat that combines a crisp texture, a wonderful aroma, and a pleasant fruity touch, these oatmeal and cranberry cookies are perfect. They are easy to bake, fill the kitchen with an irresistible aroma, and offer a wonderful balance between sweetness and the natural tartness of the dried fruit.
Ingredients
For 20 cookies
- 100 grams rolled oats
- 140 grams self-raising flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 125 grams unsalted butter softened
- 70 grams brown sugar
- 55 grams granulated sugar
- 1 tsp vanilla extract
- 1 Tbsp honey
- 1 large egg
- 125 grams dried cranberries
Instructions
- In a bowl, combine the oats, flour, baking powder, baking soda, and salt.
- Beat the butter, brown sugar, granulated sugar, and vanilla in a mixer until light and fluffy. Add the honey and beat until well incorporated. Add the egg and continue beating until fully combined.
- Reduce the mixer speed and add the oat and flour mixture to the bowl. Beat just until combined. Add the dried cranberries and mix well.
- Using a spoon or a small cookie scoop, shape the mixture into walnut-sized balls. If the mixture is too soft to shape, refrigerate it for 10 minutes. If it sticks to your hands, lightly wet your palms with a little water.
- Place the cookie dough balls on baking trays lined with parchment paper. The cookies will spread as they bake, so make sure to leave plenty of space between them.
- Bake at 175°C, fan-forced, for 9–10 minutes, until the edges of the cookies are golden brown. They will be very soft when they come out of the oven, but they will firm up as they cool.