Oatmeal Nut and Cranberry Cookies

Oatmeal Nut and Cranberry Cookies

The world and his wife have taken to baking during lockdown.  My social media timelines are full of photos of former cooking phobics turned domestic goddesses (and gods) holding proudly aloft their latest creation.  Everybody’s been at it.  Everybody apart from me, that is.  Not because I don’t want to, I’m desperate to bake.  I’m itching to get in there and cream together some eggs and butter, whisk up a meringue, fold in a bit of melted chocolate and most of all, lick the spoon.

And therein lies my problem, which doesn’t stop with a bit of cheeky spoon-licking.  I don’t trust myself to be left alone with the results.  I’m not totally alone, he’s here too, but he can stop.  He can take one slice and stop.  I can’t.

Somewhere in the stream of photos of banana bread and the brownies that I had my eureka moment and after a bit of frantic rummaging I found what I was looking for – my recipe for Oatmeal, Nut and Cranberry cookies. 

Look, I’m not going to use the word ‘healthy’ on you because what does that actually mean when it comes to a cookie?  I mean, think about it, would you really want to eat a ‘healthy’ cookie?  Contradiction in terms if you ask me.  What I will say is, there are ingredients in this cookie that are good for you and have nutritional value, and they’re filling and satisfying so the chances of you eating loads of them, and, if you do, then it’s probably not as bad as eating a packet of something you bought from the supermarket.  Yes, they’re tasty too and one of the easiest bakes I know.  So, go ahead, get into the kitchen and bake free!

Oatmeal Nut and Cranberry Cookies

Preparation Time: 25 minutes
Cooking Time: 20 minutes

Ingredients for roughly 24 cookies

Dry Ingredients
250g oats
200g plain or whole grain flour
1 tsp of bicarbonate of soda
3 heaped tsps cinnamon
2 tsp ground ginger
150g dried cranberries
150g mixed nuts, chopped roughly
A pinch of salt

Wet Ingredients
100ml honey
200 ml vegetable oil
2 beaten eggs with a tbsp of water
1 tsp of vanilla extract

Oatmeal Nut and Cranberry Cookies

Method

  1. Mix the dry ingredients together in a large bowl, then all the wet ingredients  in another bowl, add to the dry ingredients and bring together until everything is evenly mixed.
  2. Put your batter in the fridge to chill for ten minutes and set the oven to 160°C.
  3. Line a baking tray with baking paper.
  4. Once the cookie mix has chilled and the oven has heated, wet your hands and make ping pong sized balls with your mixture.  Set them in rows, with space in between on your baking tray.  Press each one slightly to flatten about a third of the height off.
  5. Bake for about twenty minutes (check after fifteen), or until they are golden brown.  Leave to cool, if you can, for about five minutes before serving.

Tips and Variations

  • Other dried fruits work fine too, cranberry is my favourite but you can also try raisins or chopped apricots.
  • Add chocolate, in the form of drops or you can chop your favourite bar, about 150g should do it.
  • Drizzle the finished cookies with melted chocolate or with a little glace icing (icing sugar with a few drops of water).


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