John Myers
Ingredients for 1 servings:
- 130 g chocolate (toffee), e.g. Rolo, Toffifee, or similar
- 80 g cranberries, dried
- 125 g oat flakes
- 95 g flour
- 3 g baking soda
- 1 pinch of cinnamon
- 115 g butter, very soft
- 70 g brown sugar
- 50 g white sugar
- 1 large egg(s)
- 6 drops of vanilla flavor
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
quick, easy and very tasty!
Chop the chocolate into small pieces and refrigerate until ready to use. Chop the cranberries into small pieces. Mix the flour with the baking soda and cinnamon. In a large bowl, beat the butter with both sugars until well combined. When the sugar is no longer crunchy, add the egg and vanilla extract and mix well. Add the flour mixture and mix well. Finally, add the oats, cranberries and chocolate and mix well. Using two teaspoons, place not-too-small heaps onto the baking sheet, leaving enough space between each one. Bake at 160-170°C (convection oven) for about 8-10 minutes. Let cool on the baking sheet for about 5-10 minutes. Then cool completely on a wire rack. It’s really important to let the cookies cool slightly on the baking sheet first, otherwise they will stick and break! Either enjoy immediately or store in a tin with layers of baking paper in between, not too warm. I used Rolo toffee.
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