Made with dried cranberries popular in Canadian winters, this oat cookie mixes rolled oats with cinnamon and studs them with cranberry pieces. It is a cookie that can safely go into a school lunchbox too.
Beat the softened butter with the brown sugar for 4 minutes until creamy, then mix in the egg.
Add the flour, baking powder, cinnamon and salt and mix, then fold in the rolled oats and dried cranberries.
Scoop spoonfuls of dough onto a baking tray with space between them and press down lightly to flatten.
Bake in an oven preheated to 180°C for 15 minutes, until the edges are lightly golden, then let them firm up on the tray for 10 minutes.
Important: even if the cookies look soft when they come out of the oven, don't touch them — let them firm up on the tray for 10 minutes. Allergens: contains gluten (oats) and dairy (butter).
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.