#SaltieCooks

 

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.  

Ingredients

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  

Time to Bake!

 

  • 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. 

Enjoy!

 

 

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