Oat and cranberry crunch cookies are great for satisfying a cookie craving and not overindulging on the sugar. These lovely biscuits are sweet but robust, full of hearty oats, seeds, and delicious dried cranberries. Delicious with a glass of milk!
Oat and cranberry crunch cookies
- 345g (3 cups) rolled oats
- 120g (1 cup) cake flour
- 5ml (1 tsp) salt
- 1,25ml (¼ tsp) baking powder
- 60g (¾ cup) unsalted butter, softened
- 300g (1½ cups) packed brown sugar
- 60ml (¼ cup) golden syrup
- 1 large egg
- 60ml (¼ cup) water
- 5ml (1 tsp) vanilla extract
- 150g dried cranberries
- 100g sesame seeds
- 100g pumpkin seeds
Preheat the oven to 180°C. Line a baking tray with baking paper.
Stir together the oats, flour, salt and baking powder in a large bowl and set aside.
Beat the butter and sugar with electric beaters until pale and fluffy. Add the golden syrup, egg, water and vanilla extract, and beat for 30 seconds.
Add the cranberries, sesame seeds and pumpkin seeds, and mix well. Add the dry ingredients to the butter mixture and mix well.
Use your hands to shape the mixture into medium-size cookies and place on a baking tray 1 – 2cm apart.
Bake in the preheated oven until golden, about 20 minutes. Allow to cool before serving with plenty of rose-water-flavoured milk.
Cook's tips: These crunchy cookies store well for up to 2 weeks in a sealed cookie jar. Make rose-water-flavoured milk by adding a drop or two of good quality rose water to cold milk.