Oaty cranberry cookies from thepuddingchef

egg free kids can help ok to freeze
Category
Biscuit and sweets recipes
Serves18 biscuits
Prep time 10 mins
Cook time20 mins

Mumsnetter ratings

based on (3) reviews
Ease of finding ingredients 9
Ease of cooking9
Success with kids9
Success with adults9
Overall Mark 9

Ingredients

255g (9oz) butter
55g (2oz) caster sugar
100g (3.5oz) light Muscavado sugar
155g (5.5oz) self-raising flour
225g (8oz) porridge oats
85g (3oz) sultanas
85g (3oz) dried cranberries

Handy Hint

Make sure you're not too keen to get them off the tray as if they're too hot they will break up.

Method

1. Preheat oven - 180c/fan 160c/ gas4
2. Beat sugars with the butter until light and fluffy. Stir in the flour and the oats and mix well. Add sultanas and cranberries. Mix well.
3. Divide up into balls approx 18/20. Lightly flatten each biscuit with fingertips.
4. Bake for 15-20 mins until pale golden around edges and slightly soft in the middle. Cool slightly before transfering to wire rack.

Mumsnetter Reviews

From: accessorizequeen on Sun 22-Apr-12 22:30:46 Overall rating: 8.2
These were pretty easy to make but the kids found it hard to stir the mixture. They enjoyed putting them on the trays though. Very oaty which we all liked. Work much better as biggish cookies, we made too many small ones which were less chewy. Will make again!
From: donnie on Tue 27-Oct-09 14:10:28 Overall rating: 9.8
made these with my dds and they were a big success. I didn't have light musco sugar so used dark instead but they were still yummy. Had to cook for a bit longer than 20 mins but overall very fun and easy to make and deelish!!
From: thepuddingchef on Sun 09-Aug-09 22:16:25 Overall rating: 0.0
you can adapt this recipe to suit your own tastes. Add cherries or apricots or anything you fancy.....it'll still work!



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