Oh my, these are soooooo very delicious. You better make lots because they won't last for long.
This recipe will make approximately 24 cookies
At the end of the post you will see that I've also added my oatmeal & raisin cookies, just substitute the cranberries for raisins the chocolate can be left in or out your choice
you'll need to line 2 baking trays with parchment paper and set the oven to 170c/ 320f/gas 3
If you prefer to measure your ingredients here's a handy Conversion Chart
6oz/175 g dried cranberries
3½ oz/100g good dark chocolate broken into small pieces
3½ oz/100g porridge oats
1¾ oz/ 50g unsalted softened butter
6oz /175 gms caster sugar
3fl oz / 100 ml corn or sunflower oil
5oz /150g plain flour
1tsp baking powder
pinch of salt
1 tsp vanilla extract
1 large beaten egg
Icing sugar to sprinkle over (optional)
method.
Place the sugar and butter into a bowl and mix together. I just squished this together with my hands.
Sift the flour and Baking Powder together
Place everything in the bowl with the sugar & butter and bring it all together with your hands
Roll walnut sized pieces of the dough in your hands and place onto the baking tray leaving about an inch and a half or so between each cookie.
you should have 12 cookies on each tray.
Now flatten them slightly and refrigerate for around half an hour
You can freeze them at this stage and bake whenever you want them.
Bake for around 15 minutes, the cookies will still be soft but starting to brown
remove from the oven and leave on the oven tray until they are cold and set.
remove from the oven tray with a palette knife and store in an airtight container.
Sprinkle with icing sugar if you like.
