Chocolate chip and cranberry oat biscuits

Chocolate chip and cranberry oat biscuits


7 people made this

About this recipe: These are kind of like flapjacks but cooked as little round biscuits or cookies. They're packed with oats, dried cranberries and chunks of dark chocolate, but you could easily use raisins or sultanas and any kind of chocolate you prefer. This recipe makes 30 or 40 depending on what size you make them. Don't worry if that sounds like too many - they freeze beautifully.

Ita County Antrim, Northern Ireland, UK

Makes: 30 cookies

  • 150g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 60g porridge oats
  • 50g dried cranberries
  • 100g demerara sugar
  • 100g dark chocolate, cut into smallish chunks
  • 2 small egg yolks
  • 150g butter, melted and cooled

Prep:25min  ›  Cook:10min  ›  Ready in:35min 

  1. Preheat the oven to 180 degrees C / gas mark 4.
  2. Sieve the flour and bicarbonate of soda into a large bowl. Stir in the porridge oats, cranberries, sugar and chunks of chocolate.
  3. Gently mix the egg yolks with the melted, cooled butter and add this wet mixture to the dry ingredients. Stir until well mixed.
  4. Use a tablespoon to scoop up some of the mixture, then use your hands to round them into small balls - then flatten them slightly when you have arranged them on the baking trays. Arrange them a few centimetres apart as they will spread out a little bit while cooking.
  5. Bake for 10 minutes or until golden brown. Transfer to a wire rack to cool before eating.

Freezing tip

Let the biscuits cool completely. Then place in a plastic zipper freezer bag. This way, you can take out half a dozen or so as needed.

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Reviews (3)


very good - 02 May 2013


these biscuits are lovely, have made several batches using up various ingredients in my cupboard, fig and fudge as well as cranberry and butterscotch. - 17 Jan 2013


Not great. More like a crumble mixture. I make cookies all the time and have never made ones like this. Will keep for a crumble topping but wont make again - 25 Jan 2016

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