Golden oat cookies

Name: Golden oat cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24
Ingredients: 150 ml Leckford Estate ColdPressed Rapeseed Oil; 200 g golden caster sugar; 1 large free range egg, beaten; 3 tbsp milk or almond milk; 1 tsp ground ginger; 1 tsp vanilla extract; 140 g plain flour; ½ tsp bicarbonate of soda; 300 g porridge oats; 180 g pack dried cranberries

These are spicy, flapjack-like and dotted with chewy cranberries – although you could easily switch them for raisins or dried cherries. You may want to make two batches at once as these bitesize treats will be in demand.

4.5 out of 5 stars(2) Rate this recipe

Vegetarian

Makes24
CourseSnack
Prepare15 mins
Cook20 mins
Total time35 mins
Pluscooling

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150ml Leckford Estate ColdPressed Rapeseed Oil
200g golden caster sugar
1 large free range egg, beaten
3 tbsp milk or almond milk
1 tsp ground ginger
1 tsp vanilla extract
140g plain flour
½ tsp bicarbonate of soda
300g porridge oats
½ x 180g pack dried cranberries

Preheat the oven to 180ºC, gas mark 4. Line 2 large baking sheets or trays with baking parchment.
In a large bowl, mix together the oil and sugar, then gradually beat in the egg, milk or almond drink, ginger and vanilla extract until smooth. Stir in the flour, bicarbonate of soda, oats and cranberries.
Drop 24 heaped tbsp of the mixture onto the baking trays and bake for 15-20 minutes, swapping the trays over for the last 5 minutes if you need to, until evenly golden. Leave to cool on the trays for 5 minutes, then transfer to a wire rack and leave to cool completely.