If you’re bored of the usual Oat & Raisin cookies, we have a great recipe suggestion for you. With Christmas fast approaching, we’re making Christmas Spiced Oat and Cranberry Cookies. They are soft, studded with cranberries and orange peel and smell of all things Christmas – cinnamon, nutmeg and ground ginger.
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These Spiced Oat and Cranberry Cookies have so many uses! Aside from eating them as soon as they’re ready, these are great to pack in little bags for small Christmas gift for your loved ones. Furthermore, they are an absolute saviour when you have unexpected guests. Using simple ingredients and ready in under 25 minutes, they are perfect when you are short on time or caught by surprise! I’ve also just made the first batch for Seb to take to work instead of his usual flapjacks and granola bars!
The flavours in these cookies go so well together. The rich caramelly sweetness of brown sugar, the slightly sour cranberries and the warmth of the spices dance in your mouth. Before you finish one, you will be reaching for another… I ate two whilst writing the last couple of paragraphs…
The simplest cookies you will ever make: no chilling, no rolling, no piping and very minimal cooling time! It doesn’t get much easier than that!
Before you start, make sure your butter is room temperature. Preheat the oven to 180°C Fan. Then, line a large baking sheet(s) with baking parchment.
Cream butter, brown and caster sugar, vanilla paste and a pinch of salt until light and fluffy. Then crack in an egg and beat again until the mixture is smooth and cohesive.
In a separate bowl, mix flour, bicarbonate of soda, cinnamon, nutmeg and ground ginger. Sift all the dry ingredients into your butter/egg mixture and fold until just combined. Then add oats, cranberries and cut mixed peel and mix until fruit and oats are evenly distributed.
Form small balls with the palms of your hands. They should be about the size of a small plum. Place the balls on the prepared baking sheet, spacing them out, as they will spread in the oven.
Bake in the centre of the oven for 10 minutes. That’s all they need. They will turn light brown and make your kitchen smell amazing!
Cool them on the baking sheet. If you want to decorate them, I suggest drizzling your Spiced Oat and Cranberry Cookies with either dark or white chocolate (or both!).
If you’re looking for more inspiration to get you in the mood to make amazing treats for Christmas, have a look at our other suggestions:
- Sourdough Stollen
- White Chocolate and Orange Bread & Butter Pudding
- Cranberry and White Chocolate Flapjacks
Spiced Oat and Cranberry Cookies
- 125 g butter room temperature
- 50 g brown sugar
- 40 g caster sugar
- 1 tsp vanilla paste
- 1 egg
- 110 g flour
- ½ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- 100 g porridge oats
- 50 g cranberries
- 20 g cut mixed peel optional
- Preheat the oven to 180°C Fan. Line a large baking sheet with baking parchment.
- In a large bowl, beat butter, brown and caster sugar, vanilla paste and a pinch of salt until light and fluffy. Then add an egg and beat again until the mixture is smooth.
- In a separate bowl, mix flour, bicarbonate of soda, cinnamon, nutmeg and ginger. Then fold the dry ingredinets into your wet ingredinets.
- Fold oats into the mixture, alongside cranberries and cut mixed peel, if using.
- Using your hands roll small balls (about the size of a small plum) of mixture, then place on the prepared baking sheet. Make sure to leave 4-5 cm between cookies to leave them space to spread.
- Bake in the centre of the oven for 10 minutes. They should be golden brown and very soft when you take them out of the oven.
- Leave them to cool completely on the baking sheet. Once cooled, you can drizzle with some melted dark or white chocolate to make them even more special, but that's completely optional. They taste amazing as they are!