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Oatmeal and Cranberry Cookies

by James Morton

These cookies strike the balance that all ache for – they’re not so soft as to ooze, but they still retain much of the moisture that defines the cookie as “not the same as a biscuit”.

Prep time

30 minutes

Cook time

1 hour






Step 1

First, preheat your oven to 180C/160C fan/Gas 4. Line a large baking tray with baking paper (non-stick greaseproof paper) – no need to stick it down.

Step 2

In a large mixing bowl, mix together the caster sugar and butter with a wooden spoon until pale and fluffy – this should take a few minutes and your arm will be aching by the end if you forgot to take the butter out the fridge in preparation!

Step 3

Add in the egg and beat to combine. Finally, add the oats, plain flour and cranberries and mix everything together until all is evenly distributed.

Step 4

Cover your bowl with a bit of cling film and chill in the fridge. This step is important, whether you leave it 10 minutes in the fridge (minimum) or 3 days. Many say that the longer you leave it, the more lovely flavours and complexities develop; I’d say this is probably true.

Step 5

Use a teaspoon or wet hands to dollop large plops of cookie dough onto your baking tray – leave plenty of space for them to expand out the way. Using big, heaped teaspoons, you’ll get between 12 and 18 cookies. Push each down a bit before baking.

Step 6

Bake for 10-12 minutes or until a pale golden brown. If you fancy, you can sprinkle some brown sugar onto your dough balls before baking to give them a nice finish. Cool on their tray or a wire rack; it doesnae matter!


Top Tip:

When buying your dried cranberries, check the ingredients. You want ones that are 100% cranberry – some will have lots of added sugar and oils to make them soft. Avoid these if possible. 




  • 100g caster sugar
  • 100g Graham’s slightly salted butter, softened
  • 1 medium egg
  • 100g porridge oats
  • 100g plain flour
  • 100g dried cranberries