Saltie Cooks - Cranberry, Lemon and White Chocolate Oatmeal Cookies
Who wants indulgence with a little bit of a healthy twist? The next bake for #SaltieCooks series are these delicious cranberry, lemon and white chocolate oatmeal cookies. ￼
Don’t forget to tag us in all of your #SaltieCooks creations for your chance to win a pair of your fave sandals for yourself. We will be picking our Top 5 by the end of July!
They are based on a traditional oatmeal cookie recipe, chewy on the inside- golden and crispy on the outside. The cranberries and lemon zest give a sweet and tart twist and... who doesn’t love chocolate?
This week we are baking with @greedygirlbakery otherwise known as Elliza. An avid lover of sweet treats, leopard print and Salt-Water Sandals – obviously!
So, let’s get started so you can add them to your family favourite list – and don’t forget to tag us in all of your #SaltieCooks creations for your chance to win a pair of your fave sandals for yourself.
8 large cookies
- 1/2 cup unsalted butter
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 1 large egg at room temperature
- 1/2 tsp vanilla extract
- 1.5 cups of porridge oats
- 0.75 cups plain flour
- 0.5 tsp salt
- 0.5 tsp baking soda
- 1/2 a lemon- juice and zested
- 1 cup of dried cranberries
- 1 cup White chocolate chips
- Set oven to 180 degrees
- In a mixing bowl, cream butter and both sugars til fluffy
- Add the egg and beat into the mixture. After this add in the vanilla extract and make sure all is well mixed.
- Combine the remaining dry ingredients in a separate bowl, you are then going to gradually add the dry ingredients to the creamy butter and sugar mix.
- Now for the fun stuff! Measure out and then fold in the cranberries, and 1/2 a cup of the white chocolate chips and 1/2 of the lemon zest. I sometimes squeeze a little bit of lemon juice to the mix for extra lemon flavour but up to you!
- Use a tablespoon as a measure- scoop the mixture and roll into a ball. Place cookie dough 2 inches apart onto baking paper and give them a little push to flatten lightly with your fingers
- Bake for 10-12 minutes or until lightly browned. Once cooked place them on the side to cool.
- During this time use the remaining choc chips you have and put into a heat proof jug. Once the cookies are cool enough pop the jug into the microwave for 20 second intervals until melted.
- Once melted remove the jug from the microwave and using a teaspoon drizzle over the top of the cookies. If you have enough chocolate you can also dip the cookies into the chocolate for a different design. I have sprinkled some extra zest on these for decoration!
- Note: these cookies may look slightly soft when done, they will firm up as they cool.