It’s no secret that I am beyond obsessed with oats. They’re so versatile and go far beyond their use at the breakfast table, though there they will remain a staple. To showcase their use in sweet treats I present to you these soft bake cookies spiked with dried cranberries, orange zest and cinnamon, a delicious afternoon pick me up. Best served warm from the oven with a big mug of coffee, though I’m sure my Dad would suggest sandwiching them around a scoop of vanilla ice cream. He might be onto something there you know.
I’ve made these using dairy free margarine and flax egg but you can easily use softened butter and egg if that’s what you have to hand. The mixture is really sticky so the chilling process is essential to be able to roll them into cookies- patience is key.
Soft Bake Oatmeal Cranberry Cookies (Makes 10 cookies)
125g Dairy Free Margarine, at room temperature
100g Soft Brown Sugar
1 x Flax Egg
1 teaspoon Vanilla Extract
100g Wholemeal Flour
½ teaspoon Baking Soda
¼ teaspoon of Salt
1 teaspoon of Orange Zest (zest of approximately ½ and orange)
1 teaspoon of Cinnamon
75g Dried Cranberries
- Make the flax egg- place the ground flaxseed in a bowl with 3 tablespoons of water. Set aside for 15 minutes to form a gel.
- Put the margarine into a mixing bowl and beat around with a wooden spoon until it is soft and fluffy.
- Add in the soft brown sugar and again beat until it is fluffy.
- Now add in the flax egg and vanilla, stir to combine.
- In a separate bowl add the oats, wholemeal flour, baking soda, salt, orange zest and cinnamon. Lightly mix to combine everything.
- Add the above dry ingredients into the butter mixture mixing thoroughly to combine.
- Add in the dried cranberries, mix through so they are dispersed evenly through the mixture.
- Place the cookie mixture in the fridge for a minimum of 60 minutes but overnight works best.
When you are ready to cook the cookies.
- Preheat the oven to 180℃.
- Line a baking sheet with parchment paper.
- Take approximately 1.5 tablespoons of the mixture and roll into a ball. Then press the ball between your palms to flatten into a cookie shape. The cookies will spread slightly during cooking.
- Place the cookies on the baking tray, making sure to leave some space between them, and place into the oven for 8-10 minutes. Check after 8 minutes, they should be starting to turn golden and crisp.
- Once cooked remove the cookies from the oven and allow to cool slightly before serving.