Hi, there. How are you today? I woke up and felt the need to bake – it’s been too long. Then I checked my posts and realise it’s been ages, I mean like a gazillion seconds, since I’ve posted a Cookie recipe!! So, today I bring you my Cranberry Oat Cookies.
Now that doesn’t mean I haven’t baked Cookies since the last Cookie post, just that I’ve baked Cookies I’ve already posted. Confused yet??? Any how I baked a a batch of Cranberry Oat Cookies. Oh my!! I think these may be my favourite Cookies today!!!
These Cookies are a mash-up of two previous recipes I’ve posted – Cranberry and Almond Cookies and Apricot and Oat Cookies!
I really fancied Cranberries, Oats and Almonds. So I made these Cookies throwing in all the ingredients hoping they would turn out ok. Oooh they are so much more than ok they are scrumptious.
Recipe : Makes 18-20 Cranberry Oat Cookies
150g/5oz Caster Sugar
225g/8oz Unsalted Butter – room temp
1 Large Egg Yolk
1tsp Vanilla Extract
1/2tsp Almond Extract
1/4tsp Salt – I use Kosher (no additives)
175g/6oz Plain White Flour
175g/6oz Oats – not quick cook
50g/2oz Flaked Almonds
Preheat the oven to 175C (160C fan).
Into a large bowl add the butter, sugar and salt. Beat together until pale and fluffy – I used an electric whisk, a stand mixer with the paddle attachment fixed is fine.
Add the egg yolk and vanilla/almond extracts and thoroughly mix in. Next add the flour, oats, cranberries and flaked almonds. Mix until just combined.
Take about a heaped tablespoon of the Cookie dough and roll into a ball using your hands. Place the Cranberry Oat Cookie dough balls onto baking sheets (line with parchment paper if not non stick).
Once golden, remove from oven and allow to fully cool on the baking sheets. This allows the Cranberry Oat Cookies to firm up. These Cookies are particularly scrumptious with a nice, cold glass of milk.
One of my best friends has been unwell recently, a fresh delivery of Cookies will be just the boost she needs.
Who will you share your Cookies with?
Remember, food always tastes better when it’s shared.