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    Cranberry & pecan oat cookies

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    Cranberry & pecan oat cookies

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Makes: 18

    Ingredients

    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

    Method

    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.

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    Cook’s tip

    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.

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