Save to your scrapbook
Cranberry, pecan, oat & chocolate chip cookies
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 24 cookies
100g butter, at room temperature
150g light brown muscovado sugar
1 British Blacktail Large Free Range Egg
1 tsp vanilla extract
150g jumbo oats
75g plain flour, sifted
100g Cooks’ Ingredients Dark Chocolate Chips
75g fresh cranberries, roughly chopped
50g pecans, roughly chopped
1. Preheat the oven to 190ºC, Gas mark 5. Cream the butter with the sugar in a large mixing bowl until pale and light. Beat in the egg and vanilla. Fold in the oats and flour then stir in the chocolate chips, cranberries and pecans.
2. Drop 24 spoonfuls of the mixture onto 2 large parchment-lined baking sheets with room for the cookie mixture to spread.
3. Bake in the oven for 18-20 minutes until pale golden at the edges.
4. Cool for a minute or 2 on the sheets then transfer to wire racks to cool completely. Store in an airtight container.
Typical values per serving:
This recipe was first published in December 2018.