Fancy experimenting with your cookie dough and trying something other than ‘choc-chip’? Then give these Cranberry and Pecan Oat Cookies a whirl. They’re a game changer!
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
- Preheat the oven to 180ºC, gas mark 4. Line 2 large baking trays with baking parchment.
- In a large bowl, rub the butter into the flour until it resembles breadcrumbs.
- 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.
- 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 and are interested in exploring hundreds of other cookie combinations, Waitrose have a wealth of biscuit and cookie recipes just waiting to be explored.