About this recipe:Gorgeously soft oatmeal cookies, studded with dried cranberries and chunks of white chocolate. These freeze well, too.
150g butter, softened
150g dark brown soft sugar
120g porridge oats
200g plain flour
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
150g dried cranberries
120g coarsely chopped white chocolate
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Method Prep:20min › Cook:12min › Ready in:32min
Preheat oven to 190 C / Gas 5.
In a medium bowl, cream together the butter and dark brown soft sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt and bicarb; stir into butter mixture a third at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased baking trays.
Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.