I tried an oatmeal cookie in a local Food
Maker café a while back and had a died-and-gone-to-heaven experience. Unfortunately,
it appears that I was the only one who liked them, as I never saw
them again. So, I attempted to make them. This is what I came up with. If you
are feeling decadent, soak your cranberries in something boozy (brandy or
Whiskey). For 30ish cookies:
230g brown sugar (cassonade)
100g lighter brown sugar
190g white flour
A teaspoon of baking powder
2 teaspoons each of ginger and cinnamon
250g oats (I use Quaker oats)
150g dried cranberries
Heat your oven to 175 degrees.
Cream the butter and sugars.
Add the eggs and beat to combine.
Add everything else and mix.
Drop teaspoon sized drops onto a baking
tray. Space them well apart, as they spread a lot! Pop into the oven for 12-14 minutes. You’re better
undercooking them slightly as this will make them more chewy. Leave them to cool on the tray
for a couple of minutes before you put them on a wire rack. They freeze really