These cranberry and white chocolate oatmeal cookies are absolutely heavenly morsels that you can fool yourself into thinking are healthy (thanks, oaty goodness). I made them recently for my colleague Cat’s birthday (hence the candles) and they went down a treat! These are ideal sweet treats when you need a boost to get you through an afternoon at work :)
- 120g unsalted butter (soft)
- 125g light brown sugar
- 1 large egg
- 100g plain flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 120 grams rolled oats
- 150g dried cranberries
- 100g white chocolate, chopped into small chunks (or you can use white choc chips)
What to do
- Pop the butter, sugar, and egg into a large mixing bowl and beat with an electric whisk until fluffy.
- Add the flour, baking soda, and salt together and beat in.
- Add the oats, cranberries, and chopped white chocolate and beat.
- Line three trays with baking parchment. Using a teaspoon, scoop out little balls of dough onto the parchment, leaving an inch and a half between each cookie.
- Pop the trays into the fridge and set your oven to 180°c.
- When your oven is up to temperature (ideally at least 10 mins after you’ve put the dough in the fridge), get your trays out of the fridge. Pop them in the oven and set a timer for 10-12 minutes.
- Bake until golden at the edges – mine took 12 minutes but do keep an eye on them from 10 mins. They will still be quite pale in the middle.
- Leave them to cool on the tray for at least 5 minutes, then transfer to a rack to cool.