Cranberry and hazelnut chewy oat cookies
Chef:
Jane Clarke
Prep:
15 mins
Cook:
15 mins
These soft, chewy cookies are full of nourishing oats, nuts and dried fruit. Try changing the fruit and nuts to suit your favourite combinations.
150g butter
100g caster sugar
75g self-raising flour
50g wholemeal flour
100g rolled oats
50g dried cranberries, roughly chopped
50g hazelnuts, roughly chopped
1 tsp bicarbonate of soda
Preheat the oven to 180°C/350°F/ gas 4. Line a baking tray with parchment paper.
Melt the butter in a large saucepan, then remove from the heat and allow it to cool.
Add the sugar, flours, rolled oats, cranberries, and hazelnuts into the melted butter and stir well to combine.
Mix the bicarbonate of soda with 1 tablespoon of boiling water until it dissolves, then mix it into the biscuit mixture.
Take tablespoons of the mixture and roll them into balls. Flatten them slightly and place them on a baking tray, spaced well apart, as they will spread when baking.
Bake in the centre of the oven for 12–15 minutes until they turn golden brown.
Remove the cookies from the oven and leave them to cool on their baking sheets for 5 minutes, before transferring them to a wire rack to cool completely.
Serves
makes 16-18
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour, Sugar
Recipe Type
Cakes & Baking, Cake Stall, Cookies & Biscuits
Level of Difficulty
Easy
These cookies will keep in an airtight container. Or you can make up the mixture ahead and freeze uncooked, for up to one month, then bake.
