Cranberry & Oat Cookies
Chewy, Buttery and with little tangy berry bursts these guys are a huge crowd pleaser! The oats are also an excellent source of fibre, protein and slow burning carbohydrates to keep the kids going throughout the afternoon. We like them with cranberries which are packed with vitamin C but try substituting them with raisins or even dried pineapple. Delicious!
Ingredients (makes 20 cookies):
190g light soft brown sugar
1 egg, lightly beaten
4 tbs water
2 tsp vanilla essence
100g wholemeal self raising flour
1 tsp maldon salt, ground fine
250g Organic rolled oats
100g Dried cranberries
Preheat oven to 180°C. Beat the butter with sugar & vanilla until light and fluffy. Beat in the eggs, one at a time. Fold in the oats, salt and flour and finally add the water, carefully until combined and malleable. The dough should be easy to mould but not too sticky.
Roll into cylinders, wrap in parchment paper and allow to set in the fridge for at least an hour. Slice into 1.5cm thick discs & lay out on buttered, non stick trays allowing a couple of centimeters around each for rising Bake for 10-12 minutes or until Golden. Leave to cool on trays for a few minutes before transferring to a wire rack.