Cranberries are essential during Thanksgiving and Christmas holidays. These cookies are a nice nod to traditional oatmeal raisin cookies, but rather than raisins, they're made with dried cranberries. I love giving these as a gift, but they're nice to have in the cookie jar too for when we have a guest...
100g unsalted butter, softened
50g dark soft brown sugar
150g caster sugar
1 large egg
125g plain flour
1/2 teaspoon ground cinnamon
pinch of sea salt flakes
100g porridge oats
60g dried cranberries (such as Ocean Spray Craisins)
1. Preheat the oven to 180°C.
2. In a large mixing bowl, use a hand mixer, cream the butter and sugars together until they're well-mixed and sort of whipped. Then mix in the egg.
3. In another mixing bowl, add the flour, baking powder, cinnamon and salt. Stir with a wire whisk to sift and combine, then fold into the wet mixture and finally, fold in the oats and dried cranberries.
4. Drop the dough in heaped tablespoons onto a non-stick cookie sheet, spaced out well as the cookies will expand as they bake. Bake in the oven for 15 minutes or until the cookies are brown around the edges and still quite chewy in the middle.
5. Cool the cookies on the baking tray for about 5 minutes before removing with a spatula to a plate to serve or cool further.