It is time to fill the cookie jar with these delicious rustic cookies. It is getting mighty cold on this side of the woods. And cold times call for oatmeal cookies. That’s how I see it. This is a fun recipe to make, really easy so my daughter always helps out. Great activity to do together with your children. I know mine loves to help!
So what do we need?
- 100g dried cranberries
- 150ml vegetable oil
- 200g golden caster sugar
- 1 large egg, beaten
- 1tsp ground cinnamon
- 1tsp vanilla extract
- 140g plain flour
- 1/4tsp bicarbonate of soda (or baking powder)
- 300g oats
How do we do it?
1. I always start by soaking the dried cranberries in boiling water. This is because it gives a boost to the texture of the cranberries and stops them from burning during cooking. Shouldn’t be more than 50ml of water. Leave them soaking for about 20 minutes and then drain them, but keep the liquid. In the meantime, turn on your heat oven to 180C and get your baking trays ready with baking parchment.
2. Once the baking trays are ready to go, start working on your mix. In a large bowl, mix together the oil and the sugar. Gradually beat in the egg, along with the reserved water from the cranberries, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a tiny bit of salt into the bowl, then add the oats. Stir for a bit, and then finally mix in the cranberries.
3. Drop heaped tablespoons of the cookie mix onto the baking trays, well spaced apart as they will spread when cooking. Bake for about 15 minutes until golden. Leave to cool on the trays for about 10 minutes before tucking them in.
They usually hold up to 4 days in an airtight container. Make sure to eat them with some warm coco or some fresh mint thee.