Oat and Cranberry Cookies
Oat and Cranberry Cookies, packed with dried cranberries, cinnamon and all-spice: these biscuits smell heavenly and taste delicious. The recipe combines two types of oats: normal porridge oats and oat bran. Oat bran is a great ingredient to cook with as it contains even more fibre than regular oats. This is a lovely and easy recipe to bake with kids too, so the whole family can get involved. I often make a double batch, with double quantities so everyone can get involved rolling out cookies.
These cookies will keep in an airtight container for a week or so, if they last that long!
Recipe makes 18 biscuits (x1 scooped tablespoon/ per biscuit)
Recommended 1 years +
ingredients
80g unsalted butter*
2 tablespoons maple syrup/ or 1 tablespoon brown sugar
1 large organic egg, lightly beaten
120g self-raising flour
60g oats, normal porridge oats (not jumbo or rolled oats)
40g oat bran, medium-grain
50g dried cranberries, if large then chop to avoid choking hazards
¼ teaspoon all spice
½ teaspoon cinnamon
*contains dairy, you can opt for a day free alternative
Nutrition notes
Oats contain fibre which is beneficial for the digestive system. You can also opt for gluten free oats, should you wish too. This recipe is nutrient rich: it contains calcium, iron, zinc, magnesium, various vitamins, to name but a few. These nutrients are essential for bone health, neurological development and energy generation: so this is a great start to the day for your little one. In this recipe, written for AVEENO® Baby , I use two types of oats: normal porridge oats and oat bran. Oat bran is a great ingredient to have in your cupboard, as it contains even more fibre than normal oats.
To make the cookies
Preheat the oven to 180C fan oven
Take the butter out of the fridge, to completely soften. In a bowl combine the flour, oats, oat bran, all spice, cinnamon, dried cranberries: until well combined. Next add the soft butter, maple syrup and egg. Stir gently and the mixture will begin to come together to form a biscuit dough. Don’t over-mix it: just bring everything together lightly with a spoon and then your hands (wash your hands first)
Next, prep two lined baking trays, with baking-paper. Take 1 heaped tablespoon of the mix and roll into a ball, place on the baking paper/ tray and press down to form a small cookie shaped disc. Repeat until all the mix has been made into cookies, the dough should make roughly x18 cookies
Bake in the oven for 15-20 mins (check after 15 mins) as all ovens vary, the biscuits should be cooked through and golden brown at the edges. Remove from the oven and to a wire baking rack to cool. Serve slightly warm from the oven, or once completely cooled store in an airtight container for up to 1 week.
the story of this recipe ~
#AD To celebrate the Holidays with AVEENO® Baby and I, try this new recipe for my new Oat and Cranberry Cookies. Packed with dried cranberries, cinnamon and all-spice, these biscuits smell heavenly when baking in the oven. The recipe uses two types of oats; normal porridge oats and oat bran for added nutrition. Oat bran is a great ingredient to cook with as it contains even more fibre than normal oats.
Oats have long been known as a great nutrient, which is why I feed my children oats so often and choose AVEENO® Baby products to protect my own children’s skin. And I wanted to share their power with you too.
My family and I have sensitive, dry, and eczema prone skin. I know first-hand the impact that skin irritation can have on daily life, especially at this time of year as the weather grows colder. I use @aveenobabyukire for both my children as their products nourish sensitive skin, soothe, and protect from the first use. AVEENO® Baby have products to suit normal to dry skin, dry to irritated, and also eczema prone skin, so that you can tailor a skincare routine especially for your little one’s needs.
#AD this is a paid partnership with AVEENO® Baby