Cranberry and Oat Cookies

2 cups plain flour
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tbsp vanilla extract
3 tbsp milk
2 eggs
225g unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
2 cups oats
1 cup cranberries

Place the flour, salt, cinnamon, baking powder and baking soda in one bowl, set aside. In another bowl whisk together the vanilla, milk and eggs, set aside. In a large bowl beat the butter and sugars until light and fluffy. Add the milk mixture and combine well. Add the flour mixture and stir until just combined. Stir in the oats. Cover the dough with cling film and place in the fridge for at least two hours or overnight. Shape the dough into small balls and place on a baking tray, press down gently to flatten slightly. Bake at 180 degrees centigrade for 16-18 minutes or until brown. Transfer to a wire rack to cool.

These cookies were nice but I think they need more fruit. Next time I'm also going to add some seeds such as sesame, pumpkin and sunflower.



I decided to add 150g chopped up dark chocolate to half of the mix: