Cranberry and Oat Cookies
(Makes 22 Medium Cookies)
140g Butter
200g Self Raising Flour
150g Dried Cranberries
85g Porridge Oats
175g Light Brown Sugar
50g Chopped Mixed Nuts
1 Egg
Line two large baking trays with grease proof paper.
Cream together the butter and sugar until light and fluffy. Add in the egg and whisk together. Sift in the flour and add in the dried cranberries, porridge oats and chopped nuts and whisk together until well incorporated and stiff.
Roll the cookie dough into small balls, just a little smaller than a golf ball and place them on the prepared tins.
Make sure that you leave two inches between each cookie as they will spread when cooking. You may need to do this in two batches.
Place in the oven for nine minutes to achieve gooey, soft perfection.
Once cooked leave in the tray for two minutes before transferring onto a cooling rack.
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