John Myers
Ingredients for 1 servings:
- 200 g cranberries, dried
- 200 ml water
- 225 g butter
- 225 g brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg, freshly grated
- 2 tsp salt
- 2 large eggs
- 240 g flour
- 1 tsp baking powder
- 150 g oat flakes, wholegrain
- 70 g walnuts, chopped, as desired
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes
Bring the cranberries and water to a boil, then simmer uncovered for 5 minutes. Reserve 10 teaspoons of the cranberry water. Drain the cooked cranberries in a sieve and let cool. Beat the butter, sugar, 1 teaspoon of salt, cinnamon, and nutmeg for about 2 minutes until fluffy. Add the eggs and the reserved cranberry water and mix vigorously for another 3 minutes. In another bowl, combine the flour, baking powder, oats, 1 teaspoon of salt, and, if desired, chopped walnuts. Quickly fold into the sugar and butter mixture and mix well. Finally, fold in the drained cranberries. Using a teaspoon, place small mounds of dough on the baking sheet and flatten them slightly. Leave some space between the cookies. Bake in a preheated oven at 180°C (convection oven) for about 12-15 minutes. Let cool and enjoy. Makes about 48 cookies.
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