top of page
  • Sarah L Samuels

Orange, Oat & Cranberry Cookies

Updated: Aug 24, 2023


These cookies are based on my oat and raisin cookies but I have given them a festive twist!



I have used cranberries instead of raisins and added the zest of orange for a delicious Christmas cookie.


These cookies are best chilled before baking so do not pre-heat the oven until you are ready to bake them. You can easily make them the day before you need and bake as required.



To start put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.


Add the egg and mix again.



Then add the flour, orange zest, bicarbonate of soda and rolled oats and mix again.

Finally add the cranberries and mix again.




Put the mixture in the fridge for at least an hour.


When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.



Roll the dough into walnut sized balls (30g approx) and place on the baking trays. You will need to do a few batches.



Bake in the oven for 12 minutes then leave to cool and set on the trays before transferring to a cooling rack.




Orange, Oat & Cranberry Cookies


Sarah's servings: 24

Sarah's skill: Easy

Baking time: 12 minutes


Ingredients:


120g Soft unsalted butter

75g Light brown sugar

50g Granulated sugar

1 tsp Vanilla extract

1 Large egg

125g Plain flour

Zest of an orange or Clementine

1/2 tsp Bicarbonate of soda

175g Rolled oats

150g Dried cranberries


Method:

  1. Put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.

  2. Add the egg and mix again.

  3. Then add the flour, orange zest, bicarbonate of soda and rolled oats and mix again.

  4. Finally add the cranberries and mix again.

  5. Put the mixture in the fridge for at least an hour.

  6. When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.

  7. Roll the dough into walnut sized balls (30g approx) and place on the baking trays. You will need to do a few batches.

  8. Bake in the oven for 12 minutes.

  9. Leave to cool and set on the trays before transferring to a cooling rack.






Sarah’s extra slice……..


This recipe makes approximately 24 cookies.



1,448 views0 comments

Recent Posts

See All

Commenti


bottom of page