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Cranberry & pecan oat cookies
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140g essential Waitrose Dairy Butter, cubed
175g self-raising flour
150g pack Ocean Spray® Craisins® Infused with Pomegranate Juice
85g porridge oats
175g light brown muscovado sugar
1 tsp ground mixed spice
50g pecans, roughly chopped
1 medium Waitrose British Blacktail Free Range Egg, beaten
1. Preheat the oven to 180ºC, gas mark 4. Line 2 large baking trays with baking parchment.
2. In a large bowl, rub the butter into the flour until it resembles breadcrumbs.
3. Stir in the Craisins®, oats, sugar, spice and pecans. Make a well in the centre, add the egg, then bring together using a round-bladed knife to make a firm dough.
4. Roll the dough into 18 even-sized balls and place well spaced apart on the lined baking trays, pressing to flatten slightly. Bake for 15 minutes until golden brown, then transfer to a wire rack and leave to cool before serving.
Try making double the mixture then roll half into two logs, wrap in clingfilm and freeze. Slice the frozen logs into discs with a serrated knife and bake for 15–18 minutes.
Typical values per serving:
This recipe was first published in November 2013.