What better way to get everyone together for that morning coffee with a freshly
made oatmeal crunchy cookie,with succulent bits of cranberries.
There’s something about the atmosphere of that warming fire in the family room,
the cooler mornings and the sweet smell of baking in the kitchen.
Having the day to myself I had a few household things to do…and do just that some
I found this recipe…The original recipe called for raisins, but I substituted dried cranberries for raisins, and cranberries also give that extra look of Christmas cheer.
I wanted something wholesome, not too buttery(like a shortbread)..a cookie that has that simplicity to it (press with fork -shape) and a cookie I could stack for easy wrapping…
Recipe:Oatmeal and Cranberry Cookies
150g unsalted butter, softened
1 cup (220g) brown sugar (firmly packed)
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup plain flour
200g rolled oats
1 cup dried cranberries
Preheat oven to 180°C and line two trays with baking paper.
Beat the sugar and butter with electric beater until pale and thick. Add egg and vanilla and beat well.
Sift flour and baking powder into butter and sugar mixture, fold through rolled oats and cranberries and mix well.
Roll tablespoons of mixture into balls, place on tray and flatten with the back of a floured fork.Bake for 12 – 15 minutes. Cool on tray for 5 minutes and transfer to wire rack to cool completely. Will keep for 3/4 days in airtight container.
These friends are a real treat,a great cookie to make.
Keep them in mind as a great Christmas treat or a simple cookie to fill that cookie jar in the kitchen, or the lunch box.
This recipe is included in The King’s Court IV: What’s Cooking Wednesday.