(makes 15 large or 30 medium cookies)
In my world, oat cookies and camping go hand-in-hand.. what else could lift one's spirits and energy levels like a chunky home-made cookie?? So, a couple of weekends ago i went camping up to Bouddi National Park with my man and it was loads of fun!
Just a couple of snaps from the coastal walk, there's just something really awesome about being out and about and getting back to basics! Ok, well basics with a bit of fancy-schmancy :)
Anyhow, as i was brainstorming what the menu would be, i realised that there are 2 things that i have from Costco: 1kg cranberries (thanks to mum) and 1kg pistachios (thanks to my great friend Amy).
And so, a new delicious cookie was born.
And so, a new delicious cookie was born.
Ingredients:
1/3 C dried cranberries
200g butter, room temperature
1/2 C brown sugar
1/3 C caster sugar
2 eggs
1 tsp vanilla essence
1 1/2 C plain flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 1/2 C rolled oats
1/2 C pistachios, de-shelled (salted or unsalted)
50g chocolate chip bits (white, milk, dark - whatever you like)
1/3 C dried cranberries
200g butter, room temperature
1/2 C brown sugar
1/3 C caster sugar
2 eggs
1 tsp vanilla essence
1 1/2 C plain flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 1/2 C rolled oats
1/2 C pistachios, de-shelled (salted or unsalted)
50g chocolate chip bits (white, milk, dark - whatever you like)
Method:
1. Preheat oven to 180°C. Line 2-3 trays with baking paper.
2. Soak the dried cranberries in warm water for 10min, then drain and dry.
2. Beat the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating after each addition. Mix in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the butter mixture and mix until incorporated. Stir in the rolled oats, cranberries, pistachios and chocolate.
4. Roll a handful of cookie batter into a ball and flatten until about 1cm thick. Place six cookies on each baking sheet with a bit of space between each.
NB: They do expand a bit but not a lot (unless the heat is too high!).
5. Bake the cookies for about 14 -18 minutes or until golden brown around the edges but still a little soft in the centres.
6. Remove from oven and let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.
Storage: These cookies will keep for several days in an airtight container (if they make it)!
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