I promise that I am not actually stalking Jean at The Artful Parent (though should I take it up she’ll be on my list) but while I was perusing her blog I noticed this delicious looking recipe for Cranberry Oat Cookies. Perfect for a spot of afternoon baking I thought to myself and I couldn’t have been more right.
Huwyl and I worked together mixing and rolling and cutting. But those details hardly seem important now. Now that I’ve actually tasted the cookies. What can I say?
Sweet, crumbly, delicious. Oaty, cranberry goodness with a shortbread quality that made me eat
6 in a row one with a cup of tea. I did tweak the recipe as I’m not a fan of cinnamon and don’t have any nutmeg in my baking cupboard (yes heap culinary shame upon my brow) but I did have the fabulous idea of adding white chocolate chips because…well, I don’t really have to explain that one do I?
Here is my slightly tweaked recipe based almost entirely on Jean’s Aunt Polly’s recipe:
Cranberry White Choc Chip Oaty Hearts
1/2 cup cranberries
1/2 cup white chocolate chips
2 1/4 cup all purpose flour
1 tsp salt
1/2 tsp baking soda
1 cup butter, softened
1 1/2 cup brown sugar
2 Tbsp water
2 cups rolled oats
In a separate bowl mix flour, salt, baking soda. Then mix butter, sugar, egg, and water, I did this in my stand mixer. Stir in flour mixture and then the oats, cranberries and chocolate chips.
Roll out on floured surface to 1/4 inch. Cut with cutter of choice. Sprinkle with with sugar. Bake on baking sheets covered in baking parchment at 375 F for 10 minutes. If possible wait until the biscuits are less then mouth blisteringly hot before devouring, the delicious smell might make this impossible so have a drink on standby.
This is the perfect biscuit for Valentine’s day as it will inspire true love in the heart of anyone you give it to. Nom, nom, nom.