Cranberry cookies

I’ve been on the cookie train since lockdown started in March, and this is just one of the many recipes I’ve been playing around with recently. It’s been a while since I last posted a recipe – the last few weeks have been a blur of school work and moving house (I know, superb timing) whilst keeping on top of my freelance projects. I’m sure many of you are also still finding your way in this new and strange reality. One thing we’ve all been reminded of though is that life is uncertain, so bake cookies with reckless abandon I say!

Cranberries are a firm favourite in our house, so I decided to add them to these chewy, oaty cookies. If you prefer a crispier cookie simply leave them in the oven for an extra 2-3 minutes. I hope you enjoy these delicious cranberry cookies!

CRANBERRY COOKIES

Servings: Makes 16
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125 g butter
150 g demerara sugar
1 large egg
2.5 ml (½ tsp) vanilla extract
160 g cake flour
60 g rolled oats
1.25 ml (¼ tsp) fine salt
5 ml (1 tsp) baking powder
5 ml (1 tsp) ground cinnamon
80 g dried cranberries

1.) Preheat the oven to 180ºC and line a baking tray with paper.

2.) Cream the butter and sugar for a few minutes until well combined and fluffy. Add the egg and vanilla and mix to combine.

3.) Add the flour, oats, salt, baking powder and cinnamon. Mix until just combined. Mix in the cranberries.

4.) Halve the dough, then divide each half into eight pieces. Roll the pieces into balls and arrange these on your tray. Flatten slightly with your palm.

5.) Bake the cookies for 15 minutes until they’re golden and baked through. Leave to cool before serving.