Sweet rustic cookies packed with oaty goodness and chewy dried cranberries.
These cranberry oatmeal cookies are a lovely twist on a classic. Unlike our classic oat cookies which feature raisins, this variety uses dried cranberries to change things up a bit. The fruit flavour is a bit brighter and more tart than raisins, which feels a little more grown up. To make the fruit juicy and plump, we soak them in orange juice before using them. Give them about half an hour if possible to really absorb some of the liquid. These cookies are only 112 calories each – much healthier than ones you get from supermarket bakeries, so you can feel good about treating yourself.
- 150g dried cranberries
- 2 tbsp orange juice
- 175g self-raising flour
- 140g salted butter, cubed
- 100g large rolled oats
- 175g light muscovado sugar
- ½ tsp ground cinnamon
- ½ tsp nutmeg
- 45g pecans, roughly smashed
- 1 large egg
- You will need:
- 2 large baking trays lined with baking parchment
Heat the oven to 180ºC/350ºF/Gas 4. Soak the cranberries in a bowl with the orange juice. In a large bowl, use your hands to rub the butter into the flour until it resembles breadcrumbs.
Add the oats, sugar, spices and nuts, and stir to combine. Make a well in the centre, and add the egg, cranberries and orange juice. Bring together to make a sticky dough.
Spoon 14 balls of dough the same size, and place well apart on the trays, pressing to flatten to about 1cm. Bake for 15-20 mins until golden brown, then transfer to a rack and leave to cool.
Top tip for making cranberry oatmeal cookies
You can add in chocolate chunks to these cookies as well as the cranberries. White chocolate works particularly well, balancing the tartness of the berries with extra creamy sweetness.