Incredibly moreish cranberry, oat and walnut cookies that are perfectly soft and churchy on the inside and beautifully golden and crispy on the outside.
Such an easy recipe that takes just a few minutes in the oven, is much better than store brought cookies and better for you too.
Make sure not to overbake these cookies, you only need 10-12 minutes in the oven as they will harden as they cool down.
1. Preheat the oven to 180C and line two large baking sheets with parchment paper.
2. In a medium bowl whisk together the flour, oats, baking soda, cinnamon and salt.
3. In a large mixing bowl or a stand mixer with a paddle attachment, beat together the softened butter and brown sugar until smooth and fluffy, about 1-2 minutes. Add in the whisked egg and vanilla extract and beat until just combined.
4. Next add in the dry ingredients in 2-3 parts and beat a further few seconds with mixer on low until combined, scrap down the bowl if needed. Tip in the cranberries and walnuts and combine.
5. Use a small cookie scoop to scoop the cookies onto the lined cookie sheets. Press them down slightly to flatten and bake in the preheated oven for just 10-12 minutes. Remove from the oven and transfer to a wire rack to cool completely and harden.
24 servings