When I step into the kitchen to bake I don’t want to waste my time with fiddly recipes, what I want is to bake something delicious which doesn’t take up half my day. Being pressed for time is something that many of us encounter daily and when the weekend arrives we’re all striving for that balance of getting stuff done and relaxing at the same time. I’m so pleased I came across this recipe in Waitrose, these are one of the quickest oat cookie recipes that I’ve ever baked and the results are up there with the best of the best.
Autumn is in full swing and I couldn’t be happier. Cosy knits, blanket scarves, boots, baking, hot drinks and snuggling down in the evenings are my favourite things about this time of year and I really enjoy baking cosy bakes to enjoy with my copious mugs of tea and coffee. These cookies are subtly spiced with ginger, dark muscovado sugar and embedded with tart juicy cranberries and as an added bonus they are dairy-free and gluten-free.
Oat cookies are my favourite type of cookies and I think this recipe is a keeper. I’m going to play around with some flavours and of course you’ll be the first to know of my baking successes. Now back to my tea and cookie.
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Yields 20 Cookies
- 150 ml (1/2 cup + 1 tbsp + 1 tsp) Rapeseed oil
- 100 grams (1/2 cup) Caster sugar
- 100 grams (1/2 cup) Dark brown muscovado sugar
- 1 Large egg
- 3 tablespoons Almond milk
- 1 teaspoon Ground ginger
- 1 teaspoon Pure vanilla extract
- 140 grams (1 cup + 1 tbsp) Doves Gluten free Plain flour
- 1/2 teaspoon Bicarbonate of soda
- 300 grams (3 cups 1/2 cup) Gluten-free Oats
- 100 grams (1/2 cup) Dried cranberries
- Pre-heat the oven to 180C (375F) and line 2 baking trays with parchment paper, set aside.
- In the bowl of a stand mixer fitted with paddle attachment set to medium speed mix together the oil and both sugars until thoroughly combined. Scrape down the bowl with a spatula.
- Add the egg, milk, ginger and vanilla and again mix until just combined.
- Add the flour, bicarbonate of soda, oats and cranberries and mix on low speed until everything has been thoroughly mixed together.
- Drop heaped tablespoons of the mixture onto the baking trays and bake for 15-18 minutes or until golden brown.
- Leave on the baking tray for 5 minutes then transfer to wire racks to cool completely.
- Recipe adapted from Waitrose
- These will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.
- If you don’t require these to be gluten-free simple use regular plain flour and regular oats.