Chocolate, Cranberry and Oatmeal Cookies
Photography Claire Aldous.
Lightly spiced and packed with little nuggets of chocolate, fruit and nuts, it’s hard to stop at just one cookie! Luckily it makes plenty to go around.
INGREDIENTS
200 grams butter at room temperature
1 cup packed brown sugar
½ cup caster sugar
2 teaspoons vanilla extract
2 eggs
2 cups plain flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2½ cups rolled oats
150 grams dark chocolate, roughly chopped
½ cup dried cranberries
½ cup roughly chopped walnuts
METHOD
Preheat the oven to 180˚C.
Beat the butter, both sugars and the vanilla until pale and fluffy. Beat in the eggs one at a time. Sift the flour, salt, baking powder and soda and the spices into a large bowl then stir in the oats, chocolate, cranberries and walnuts.
Add the dry ingredients to the butter mixture and gently mix to combine.
Place the bowl in fridge and chill for 1 hour until firm.
Place tablespoons of the mixture on a lined baking tray about 5cm apart and flatten with a fork to ½ cm thick. If the biscuits are any thicker they will have a softer texture rather than crisp.
Bake for about 10 minutes, turning the tray for even browning until the biscuits are golden. Leave for 1 minute then remove to a cooling rack.
If you only have one baking tray, run the underside under the cold tap to cool. Repeat with the remaining dough. Store the biscuits in an airtight container for 3-4 days. Makes about 40 x 8 cm biscuits
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