What? Still baking cookies? hee..hee...hee... It looks like the cookie baking that started during the festive season has not stopped. Not yet anyway.
I had some cranberries leftover and I simply had to get rid of them. I don't like having bits and pieces of things hanging around and taking up space.
So I went searching for what else I could do with dried cranberries. I found a nice recipe, small batch cookies which was just nice for the amount of cranberries I had. Besides, I had plenty of oats that I could spare for these cookies.
Besides these two ingredients, I also had some almond meal in the fridge. Perfect! But still, if I made this recipe, I would be left with half a block of butter. Hmm.... so I baked another batch of cookies which I will post later.
With this amount of small batch cookies dough, I baked 2 batches of cookies. Had it been a full recipe, I would have to bake in four batches.
It's such a breeze doing just two batches (of course I had another two batches of the other cookie) and I could fill up just one small canister. Just enough for me and I need not push my cookies to anyone else, not that I have ever received complaints.
I loved these cookies, as I loved any cookies that contain cranberries. I think the addition of almond meal made the texture of the cookies even better. These are definitely cookies that I will earmark for next year's Chinese New Year.
Cranberry Oatmeal Cookies
Recipe source : Adapted from Do What I Like
- 110g butter, softened
- 40g caster sugar
- 1/2 a beaten egg
- 1/2 tsp vanilla extract
- 110g self-raising flour
- 30g rolled oats
- 20g ground almonds
- 70g dried cranberries
1. In a mixing bowl, combine the dry ingredients - flour, rolled oats, ground almonds and dried cranberries. Set aside.
2. In another mixing bowl, cream butter and sugar until creamy.
3. Add beaten egg and vanilla extract and continue to cream until combined.
4. Add the dry ingredients and fold into the butter mixture.
5. Using two teaspoons, spoon the dough onto a lined baking tray and bake at 160C for 18 minutes until the cookies are brown.
6. Remove from oven and cool for 5 minutes before transferring the cookies onto a cooling rack to cool completely before storing in an airtight container.