OATMEAL CRANBERRY COOKIES RECIPE

Soft and chewy Oatmeal  Cranberry Cookies  has swirls of cranberries throughout.  substantial texture and goodness of oatmeal.

Everyone loves a soothing aroma of freshly baked oatmeal cookies especially made from scratch.  Addition of rolled oat delivers  a  chewy but soft instead of crispy  cookies.

Running short of dried cranberries, added a bit of raisin to make up to  half a cup.

If you are looking for  oatmeal cookies without eggs,  click here and  here.

This Oatmeal Cranberry Cookies yield about 24 pieces, highly recommended to double the recipe since the batch I have baked disappear in no time.

OATMEAL CRANBERRY COOKIES RECIPE
Yield  :  24

1/2  (68 g) cup  all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup (68 g)  butter
1/2  cup (100 g)  brown sugar
1/4  tsp vanilla extract
1/2 tsp ground cinnamon
1/2 cup (60 g) dried cranberries
1  cup (100 g)   rolled oat
1 egg

METHOD

Preheat oven @ 180 C  and lightly grease a baking sheet.

Whisk  together flour, salt,  baking powder  and cinnamon.

Beat butter and sugar until  well mixed. Add in  egg  and  vanilla extract.

Mix  in dry ingredients and oat. .

Roll into small ball and flatten slightly. Bake for 10-15 minutes.

Leave biscuit in the pan for 5 minutes before transferring to rack to cool completely.

When completely cool, store in an airtight container.

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