Cranberry, Oat and Marshmallow + Roasted Almond, Dark Chocolate and Toffee Cookies

Preheat the oven to 180°C regular bake.

DOUGH: Combine the flour, salt and baking soda in a medium bowl. Add your chosen mix-ins and toss well to coat in the flour.

Whisk the butter, both sugars, egg and vanilla together. Pour onto the dry ingredients and stir to combine well, making sure there are no pockets of flour in the dough. Scoop out heaped tablespoons of the dough and place on lined baking trays about 6 cm apart and lightly flatten with a fork. Don’t overcrowd the trays or they will all melt into one huge biscuit. Store uncooked cookies in Ziploc® Freezer bags until the next time you need it.

Bake for 8 minutes, then remove from the oven and give the tray a couple of sharp taps on the bench to flatten the cookies a little. Bake for a further 5-6 minutes, or until the cookies are a light golden brown and the outer edges are starting to crisp but the centres are still a little soft and puffy.

Leave for 5 minutes, then transfer to a cooling rack. The cookies will keep for 3 days stored in an airtight Ziploc® Storage bag in the pantry.

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