White chocolate cranberry oat cookies is a mouthful to say, and also to eat. I used smitten kitchen’s recipe as a base, but then changed a few things up and switched from cups to grams. I love putting oats in cookies because it makes me feel healthy when eating cookies. These oats were intended for porridge, which means these cookies are basically porridge, right? I love how chewy these cookies are, and you can really taste the brown sugar. Which I also love. I’m happy. The boiler has been replaced and now I have cookies.
120g butter at room temperature
1 medium egg
150g dark brown sugar
1/2 tsp baking powder
1/2 tsp cinnamon
110g plain flour
150g porridge oats
40g dried cranberries
40g white chocolate, chopped
Makes about 15 cookies
Takes about 20 minutes to make, 10-15 minutes to bake
Stage one: Preheat the oven to 170C. Then beat the butter, egg and sugar until smooth. Now add the baking powder, cinnamon and flour until just mixed. I did this with an electric mixer.
Stage two: Time to leave the electric mixer, because the rest of the ingredients are going to make the mixture very thick. Also, I like to get my hands stuck in it. Maybe you could do it with a spoon if you really wanted to, but the cookies are too thick to dollop so you’ll probably get your hands messy anyway. Anyway, now add in the oats and mix until evenly distributed. Finally, mix in the cranberries and chocolate.
Stage three: Line 2 baking trays with greaseproof paper. Roughly ball the cookies in the palm of your hand and put on baking trays in whatever size you prefer. Mine were the size of about 2 walnuts. I’m sure there’s a better way to describe the size, but all I have in my head is walnuts. Pop in the oven and bake until golden around the edges. This will take 10-15 minutes, depending on how big the cookies are and how crispy you want them. Leave on the tray for 5 minutes before putting on cooling racks.