These delicious, soft and chewy oat cookies are the perfect small batch bake!
These cookies are so delicious a little bit warm with a good drizzle of white chocolate over. I love adding oats to cookies, it makes them taste like flapjack, which I am here for!
I use JUMBO rolled oats, the chunky kind, not porridge oats, it gives a much better texture and look to the cookies.
The light brown sugar gives a wonderful caramel flavour and slightly crisp but chewy texture, using regular caster sugar will take this away but still delicious nonetheless.
Let me know if you give this recipe a try by tagging me on Instagram @sarahshealthykitchen or reach out in the comments below.
White Chocolate and Cranberry Oat CookiesCourse: SnacksDifficulty: Easy
Small batch white chocolate and cranberry oat cookies.
50g unsalted butter
50g light brown sugar
30g maple syrup
1 tsp vanilla extract
60g plain flour
60g jumbo rolled oats
Pinch of salt
1/4 tsp bicarbonate of soda
50g dried cranberries
50g white chocolate chips
2 tbsp oat milk
- Preheat oven to 180°c and line a large baking tray with parchment.
- In a large bowl mix together the flour, oats, bicarbonate of soda and salt.
- In a separate bow, add the butter, sugar, maple syrup and vanilla. Beat for 1-2 minutes until fully combined.
- Add the flour mix to the butter mix, followed by the cranberries, 40g white chocolate and milk. Mix together until a thick cookie dough forms.
- Shape into 6 medium sized discs and space out evenly into the tray. Bake for 10-12 minutes until golden.
- Melt the remaining 10g white chocolate in the microwave and drizzle over the cookies.
- Per cookie Kcal 260 Fat 10.9 Carbs 37.4 Protein 2.5