Recipe: Cranberry and Pecan Oat Cookies

Posted on Nov 4 2015 - 9:00am by Samantha Clark
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Cranberry and Pecan Oat Cookies

Ingredients:

140g essential Waitrose Dairy Butter, cubed

175g self-raising flour

150g pack Ocean Spray® Craisins® Infused with Pomegranate Juice

85g porridge oats

175g light brown muscovado sugar

1 tsp ground mixed spice

50g pecans, roughly chopped

1 medium Waitrose British Blacktail Free Range Egg, beaten

Method: 

  1. Preheat the oven to 180ºC, gas mark 4. Line 2 large baking trays with baking parchment.
  2. In a large bowl, rub the butter into the flour until it resembles breadcrumbs.
  3. Stir in the Craisins®, oats, sugar, spice and pecans. Make a well in the centre, add the egg, then bring together using a round-bladed knife to make a firm dough.
  4. Roll the dough into 18 even-sized balls and place well spaced apart on the lined baking trays, pressing to flatten slightly. Bake for 15 minutes until golden brown, then transfer to a wire rack and leave to cool before serving.

If you liked this recipe, Waitrose have thousands more available. Take a look at their recipe site for inspiration. Waitrose logo

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