About this recipe:Oatmeal raisin cookies are a classic, but these delicious cookies take the usual oatmeal cookie to the next level. White chocolate and dried cranberries make for a fabulous cookie.
180g sweetened dried cranberries
225ml orange juice
150g butter, softened
100g dark brown soft sugar
120g porridge oats
200g plain flour
1/2 teaspoon bicarb of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
175g chopped white chocolate
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:10min › Ready in:20min
In a small bowl, soak dried cranberries in orange juice to soften, about 30 minutes. Preheat the oven to 170 C / Gas 3.
In a large bowl, cream together the butter and dark brown soft sugar until smooth. Beat in the egg. Combine the oats, flour, bicarb, baking powder and salt; stir into the creamed mixture. Drain cranberries and stir into the dough along with white chocolate, ensuring not to over-mix and make tough cookies. Drop by rounded spoonfuls onto ungreased baking trays.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
Very tasty cookies, mine came out lovely and moist. I used fresh picked blackberries (200g) and milk chocolate cut up into small chunks(175g). I found that they cooked better at 190c fan assisted for 15 minutes. - 28 Sep 2011
Altered ingredient amounts.
I split the chocolate portion in half and added fudge pieces, a teaspoon of vanilla extract and a dessertspoon of golden syrup, resulted in moist chewy cookies. - 15 Jan 2011