Christmas baking is slightly limited this year due to other commitments but I really just can't help myself. I went food shopping the other day and came across this lovely bag of goodies ....
... I don't know about you but the first thought that crossed my mind was cookies! So after the success of my chocolate, orange and cranberry cookies, I decided to create another cookie recipe. I felt an oat cookie would work best and as it's Christmas, I added in some cinnamon. The result - an oaty, cinnamonny and crunchy cookie with juicy cranberries and raisins. The flavours work really well together here. You can also add in chopped white chocolate or milk chocolate if you like to make it even more indulgent.
I'm entering this to Tea Time Treats which is hosted by Kate from What Kate Baked who is our lovely hostess for this month and Karen from Lavender and Lovage.
love the bright colours 
ready to go in the oven 
delicious!An original recipe by bakingaddict
Makes approximately 50 cookies
220g butter
150g soft light brown sugar
75g caster sugar
2 eggs
150g self raising flour
1/2 teaspoon salt
2 teaspoons cinnamon powder
270g rolled oats
1 pack of cranberry, flame raisins and macadamia mix (300g)
- Preheat the oven to 180C.
- Line 2 baking sheets with parchment paper.
- Cream the butter and sugars until light and fluffy.
- Add in the eggs and mix well.
- In a separate bowl, mix the flour, salt, cinnamon and oats together.
- Add to the butter mixture and mix well.
- Finally stir in the cranberry, flame raisins and macadamia mix by hand.
- Use a small ice cream scoop to scoop out small rounded spoonfuls of dough spaced apart.
- Bake in the preheated oven for approximately 12-15 minutes until golden brown.
- Allow to cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.
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