Cranberry and orange are a classic flavour combination, add a hint of cinnamon and the texture of oatmeal and you’ve got yourself a Christmas cookie!
With crunchy, golden edges and a slightly gooey centre, this festive take on the classic oatmeal raisin cookie is one that you won’t want to miss. Not only will your house be filled with the gorgeous scent of baking, but jammed full of fruit and oatmeal, these cookies are virtually a health food – yes, that’s right, we said it 😉
So, give these oatmeal, cranberry and orange cookies a try… we promise you won’t regret it!
Let’s Talk The Cookie Drop!
No we didn’t just make this up; it’s a real thing and you can read more about it here. The cookie drop is key for creating a gorgeously chewy cookie centre while still ensuring that the edge is crunchy and golden! And let us tell you, this technique is as simple as it gets: when you remove your baking sheet from the oven, all you have to do is bang it hard, or drop it, onto a solid surface. It forces all the air out of the cookies and you are left with the perfect texture!
So if you’re looking for a “healthy” cookie option this Christmas, these are the way to go – you can thank us later!
Ingredients (makes 12-18 cookies):
- 115g softened unsalted butter
- 100g light brown sugar
- 50g caster sugar
- 1 egg
- 100g plain flour
- ½ tsp bicarbonate of soda
- ¾ tsp ground cinnamon
- ½ tsp salt
- 120g whole rolled oats
- 70g dried cranberries
- 1tsp orange zest
- 2tbsp fresh squeezed orange juice
- Using an electric mixer, cream the softened butter and both sugars until smooth, light and fluffy (approx. 2min).
- Add the egg and beat until combined. Add the orange zest and juice; mix again until incorporated.
- In a separate bowl, whisk together the flour, bicarbonate of soda, cinnamon and salt. Add to the wet ingredients in 2 batches and beat on low until combined.
- Beat in the oats and cranberries until evenly distributed; the dough will be sticky.
- Cover and allow to chill in the refrigerator for 30 minutes.
- While the dough is chilling, preheat your oven to 180C and line two large baking sheets with greaseproof paper.
- Once the dough has chilled, remove from the refrigerator and roll into balls (approximately 2tbsp of dough per cookie) before placing on baking sheet about 2 inches apart.
- Bake for 13-15 minutes until golden around the edges but still soft in the middle.
- When you remove from the oven, gently drop the baking sheet onto the counter; The Cookie Drop!
- Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
The cookies will store well in an airtight container for up to a week.