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)

Method

• 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