Cranberry Oatmeal Cookies
12 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 110 g Butter (softened)
- 75 g Granulated sugar
- 75 g Light brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 120 g Plain flour
- 0.5 tsp Baking soda
- 0.5 tsp Ground cinnamon
- 1 pinch Fine sea salt
- 160 g Rolled oats
- 80 g Dried cranberries
- 100 g White chocolate chips
Method
- Preheat your oven to 190ยฐC/170ยฐC(fan)/375ยฐF/Gas 5.
- In a large mixing bowl, combine 110 g Butter, 75 g Granulated sugar and 75 g Light brown sugar until smooth.
- Add 1 tsp Vanilla extract and 1 Egg. Mix until combined.
- Add 120 g Plain flour, 0.5 tsp Baking soda, 0.5 tsp Ground cinnamon and 1 pinch Sea salt. Mix until combined.
- Add 160 g Rolled oats, 80 g Dried cranberries and 100 g White chocolate chips. Mix once again and then use your hands to form a large dough ball.
- Divide into twelve equal pieces and roll into balls. Put onto a lined baking tray and using the palm of your hand, gently press to flatten the balls.
- Bake for 15 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.