How does breakfast in cookie form sound? This cookie has oats, dried cranberries, white chocolate and walnuts – all of which you could add into your porridge, but I’ve just added them into these chunky cookies that are crusty on the outside and soft, almost cakey, in the centre.
The dough can be shaped and stored in the freezer for up to three months, and the cookies can be baked whenever the urge strikes. Once baked, they should be stored in an airtight container at room temperature (24°C) for 4–5 days, after which they will harden. But a little tip: eat them fresh out of the oven when the chocolate is melting, the walnuts are toasty and the cranberries are chewy, making for a perfect cookie.
- 75g oats
- 150g plain flour
- ½ tsp baking powder
- ½ tsp salt
- 75g dried cranberries, chopped
- 100g white chocolate, chopped
- 50g walnuts, chopped
- 125g unsalted butter
- 75g brown sugar
- 100g caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- Preheat oven to 180°C. Line a baking tray with baking paper and oil and set aside.
- In a large bowl, mix all the dry ingredients including the cranberries, chocolate and walnuts.
- Beat the butter with the sugars until pale and fluffy. Add the egg and vanilla and beat again.
- Add the dry mixture to the butter mixture and mix well. Using an ice-cream scoop, scoop out the dough onto the baking tray. Leave some space between the cookies as they will spread out a little.
- Bake for about 15 minutes, until they have risen, are dry to the touch and have golden bottoms. You don’t want the centre to be hard as they will carry on cooking as they cool down. The centre is meant to be soft and cake-like.
- Use any dried fruits and nuts of your choice.
- A little cinnamon and/or nutmeg add great flavour to the cookie dough.
- Do not overbake these; they are better underbaked.
- The dough can be made in advance, scooped into balls and frozen until ready to be baked and eaten fresh from the oven.
For Day 11’s lace cookies recipe, click here