With my first and previous posts of simple butter cookies, I thought of giving it a twist with my remaining ingredient from oats cranberry bars.
Cranberries form a great flavor for all your recipes from freshly extracted cranberry juices, to cookies, pies, and bread.
The ingredients and recipe for this are so simple, some might have the ready-made ingredients at your kitchen cabinets already.
- 1+1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp of salt
- 1/2 cup of butter softened
- 1/2 cup dried or fresh cranberries
- 1/3 cup of brown sugar
- 1/3 cup of refined sugar
- 1 egg
- 1 tbsp orange or lemon zest – optional
- 1 tsp vanilla
- Soften the butter and both sugars in a bowl until incorporated well
- add in the egg, orange zest and vanilla essence, give it a good mix to form a paste
- add in the dry ingredients ( flour, baking soda, salt, and cranberries )
- Fold in the mixture well with the wet ingredients and keep it aside
- preheat the oven to 90 degree Celsius for 10 minutes
- butter the baking tray or use parchment paper and scoop the cookie batter into equal portions on your cooking tray.
- Bake it for 10 to 20 minutes or until golden brown.
Note: this one is said to be more of spongy and cake cookie and not of crispy type, still you can increase your baking time to 30 minutes for a good roasted and quite a crispy one.
- allow the cookies to be cooled well before removing it from the tray
- store it in an airtight container as it tends to get more soft if left open
Note: you can use fresh sweet cranberries or dried berries which are quite soaring, dried berries can be tossed in a tsp of sugar and flour to reduce the sourness