Name: Oatmeal Cranberry Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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

Recipe by Stay at Home Mum

0.0 from 0 votes

Chewy, wholesome biscuits packed with oats and tart cranberries. Sweet, hearty, and perfect for snacking, lunch boxes, or pairing with a cup of tea.

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

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.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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