Cranberry & Chocolate Oat Cookies

C IS FOR COOKIE!

A very tempting, sweet and comforting cookie.

COOOOOOKIE

Ingredients

  • 175 g Flour
  • 100g Rolled Oats
  • 200g Butter
  • 100ml Golden syrup
  • Large handful of Dried Cranberries
  • 100g Chocolate of choice (i used milk)

Pre-heat the oven to 200C fan/ Gas mark 6. Add the flour, rolled oats and cranberries to a bowl and mix. In a pan heat the golden syrup and butter. Stir until combined, do not boil. Allow to cool. Pour the syrup mixture into they dry ingredients. When mixing you might need to use your hands so it holds together. Once the mixture is complete and is a dough like consistency, roll into balls then flatten. Pop them onto a baking tray and leave in the fridge for 5 to 10 mins. Once the time is up, remove from the fridge and straight to the oven. Cook for around 15 mins until golden brown. Allow to cool. Melt the chocolate and drizzle over the cookies. When the chocolate has set.. dig in!

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Almond & White Chocolate Cookies!

C Β  IS Β FOR Β COOKIE

Here is one for the ‘kids’. Sticking to this recipe will never fail you.

15 minutes of your time for 15 heavenly cookies..

COOKIES!

Ingredients

  • 125g Soft Butter
  • 100g Brown Sugar
  • 1 Medium Egg
  • 125g Caster Sugar
  • 200g Self Raising Flour
  • 50g Ground Almonds
  • 1 TBSP of Vanilla Extract
  • 1/2 TSP Salt
  • 200g of White Chocolate
  • Handful of Flaked Almonds

Pre heat the oven to 180C or Gas Mark 4. Cream the sugar and butter together. In a separate bowl whisk the egg and vanilla together. Add the egg mixture to the butter and sugar. Beat till smooth. Stir in the ground almonds. Then sift in the self raising flour. Stir until a thick pasty cookie dough texture. Chuck in the chocolate chips if using. I prefer chopped chocolate for larger chunks! Grab the dough and roll into walnut sized balls. Squish into small disks. Don’t stretch the dough out too much, as the cookies will expand in the oven. Put on to a greaseproof paper, approx 5 cm apart. Decorate with the almond flakes. Bake for 8 – 10 mins. Leave on the tray for a few mins to harden then transfer to a wire rack. Once cooled, gobble up or store in an airtight container.

YUMMY