Cranberry and walnut oat cookies
This is a week of personal triumph. So far I’ve made it through 12 ice filled journeys between home and preschool with no falling over, only a moderate amount of squealing and just one instance of words that aren’t fit for 3 year old ears being uttered and overheard. The 5 minutes of attempting to catch a determined not to be caught 3 year old on what was essentially an ice rink provided plenty of entertainment to other parents so it’s pretty much a win win situation.
And that clearly needs celebrating. With giant cookies. Basically I’m greedy. The recipe was originally meant for 16 cookies but why have 16 average sized ones when you can have 8 that only just fit in your hand. Ones that are a decent thickness so you feel like you’re having something substantial with your cuppa whilst you defrost.
These cranberry and walnut oat cookies are studded with the last of the dried cranberries from Christmas. They also make use of some of the walnut pieces that were meant for something else that never materialised. Maybe these were their destiny. Who knows, but I’m not one for arguing with the baking Gods.
If it weren’t for the lingering taste of golden syrup you could almost convince yourself that these are healthy (they’re not) with their oats, fruit and nuts. Perhaps we can convince ourselves that they’re really just a biscuit form of granola. That’s healthy. Sort of.
Whatever. You need more calories when it’s cold. And a cookie in each hand sounds like the perfect way to keep yourself balanced on the ice to me…
Yield: 8 large cookies or 16 smaller ones
Soft oaty cookies studded with cranberries and walnuts which leave a comforting taste of golden syrup.
- 50g butter, softened
- 100g light brown soft sugar
- 2 tablespoons golden syrup
- 100g plain flour
- 1 ¼ teaspoons bicarbonate of soda
- 75g rolled oats
- 100g dried cranberries
- 75g walnut pieces
- A splash of milk
- Preheat the oven to 180c fan and line 2 baking trays with greaseproof paper or with a non stick liner
- Cream the butter, sugar and golden syrup together and stir in the dry ingredients. Add the milk if it seems a little dry.
- Roll the mixture into balls. I made 8 rather large balls; you could just as easily make 16. Place the balls on the baking trays with a good 2 inches between them to allow for spreading. Flatten each ball slightly and bake for 8-10 minutes.
- Once out of the oven leave on the trays for 5 minutes as they will still be very soft. Then, using a spatula, transfer to a wire rack to cool completely.
If you liked this then you might like:
- Kenwood Christmas Menu – Lebkuchen to start the festive baking
- ‘Make you feel good’ double chocolate and date cookies
- Cinnamon spice butter biscuits
- Basic butter biscuits
- Mix and match homemade granola
About Sian Reynolds
I'm Sian, mother to a three year old who thinks she’s a teenager and a husband who has issues with cows. Both have insatiable appetites and are rather fond of cake. And chocolate. And cheese. Freelance this and that, coffee drinker, food blogger. I seem to spend most of my time in the kitchen, with one eye on the laptop and the other watching the toddler run around with a colander on her head.