The Other Market Item, Baking for a Purpose and Oatmeal and Cranberry Cookies!

Oatmeal and Cranberry Cookies- Gorgeous.

 

At my recent market stall adventure, my other baked item was Oatmeal and Cranberry Cookies.

Now normally something with Oatmeal in its title is not something I veer towards. If I’m gonna have a cookie, it’s going to be chocolate. End of discoussion.

But I decided to have a ‘healthy’ (!) option at our stall, as the people dig a bit of fibre and dried fruit.

And I was pleasantly and excitedly surprised. The cookies are easy to make, smell amazing cooking (I think a prerequisite for baking) and are gorgeously light, but crunchy, and cook with that ideal scenario- a moist and chewy centre. And the addition of cranberries? Yum. The buttery sugary cookie needs this tartness to not be overwhelming.

What a delight!

Bake these. They aren’t a special occasion cookie, though now I have said that I’m not sure what is.. But they are delicious, morning tea perfect and easy to make.

They are based on a combination of some recipes I found online, but with enough tweaks to make them my own.

The Cookies on Display

Oatmeal Cookies

170 grams unsalted butter, room temperature

210 grams packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

105 grams plain flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

260 grams rolled oats

1 cup dried cranberries (chopped)

Preheat oven to 177 degrees C and line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 – 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the oats, and chopped dried cranberries.

For large cookies, use 1/4 cup of batter and space the cookies about 5 cm apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1.25 cm thick. Bake the cookies for about 12 – 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 24 if small, 12 if large. Keep an eye on them in the oven if you are making large- and do not over cook! The cooking time is quick, but they set further on sitting.

 

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