When it comes to chewy, wholesome biscuits, it doesn’t get much better than these Oatmeal Cranberry Biscuits. Not only are they satisfying, they’re also really a breeze to put together, and yield biscuits that almost anyone will love.
Oatmeal Cranberry Biscuits
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
150
kcalTotal time
30
minutesChewy, wholesome biscuits packed with oats and tart cranberries. Sweet, hearty, and perfect for snacking, lunch boxes, or pairing with a cup of tea.
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Ingredients
1.5 cups Plain flour
1 tsp Baking soda
.25 tsp Salt
.75 tsp Cinnamon
2.25 cups Oats
220 gram Unsalted butter-slightly soft
1.25 cups Brown sugar-packed
2 Large eggs
2 tbsp Honey
2 tsp Vanilla extract
1.33 cups Dried cranberries
.75 cup Chopped walnuts, or pecans-optional
Directions
- Planning to bake cookies straight away? Preheat oven to 180 degrees and line baking trays with baking paper.
- Mix the dry ingredients (not the sugar) and stir through the oats. Set aside.
- In another bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs, then the vanilla and the honey, scraping down the bowl to beat until blended.
- Add the flour in two parts, beating in between. Stir through the cranberries and nuts if you’re adding them.
- Bake for 9-12 minutes, or until the centres are soft but do not look wet.
- If freezing, roll the dough into a log using plastic wrap and pop into the freezer. When you’re ready to bake, take them out for 15 minutes to slightly thaw, then slice and lay on baking tray, and cook for 9-12 minutes.
Also have a look at https://noshing.com.au/, I’m in WA and they can be bought locally or online. I’m not a…