Monday, June 30, 2014

Recipe: Oatmeal & Craisin cookies

Cookies are a fast and furious way to make a sweet treat out of cheap cupboard staples. Whether you have guests coming, children in need of a snack or just have a craving for a good book and a cup of tea these cookies are a spicy and delicious morsel. 

Oatmeal & Craisin Cookies

250g (2 sticks) butter
1 cup brown sugar
1 cup sugar
2 cups flour
2 cups oats
3 eggs
1 tspn vanilla
1 tpsn baking soda
2 tspns cinnamon
1 pinch salt
1/2 cup pecans
1/4 cup craisins (dried cranberries)


  • Preheat the oven to 190C (375F) and line 2 cookie sheets with baking paper
  • Soften the butter and add to a large mixing bowl, cream the butter using an electric hand mixer
  • Slowly add both types of sugar and cream with the butter until smooth
  • Beat in the eggs 1 at a time and then add the vanilla
  • Sift the flour, cinnamon, salt and baking soda into the bowl and mix into the batter
  • Chop the Craisins and pecans into pieces and add to the batter, mixing thoroughly
  • Using a tablespoon measure spoonfuls of batter into the hand and roll into balls, place around 5cm apart on the cookie sheet
  • Flatten the balls into a cookie shape using a fork and place the tray into the oven
  • Cook for 8 to 10 minutes or until browned
  • Let the cookies cool on the tray for 5 minutes and then transfer to a wire cookie rack
  • If you have the willpower let cool completely before storing in a cookie jar or tin or try not to burn your fingers as you eat them warm
  • Budget busting? Switch the pecans and cranberries for cheaper ingredients like raisins, peanuts or chocolate chips
  • Lighten the calories by using light margarine in place of butter, Splenda in place of sugar and reduced sugar Craisins

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