Cranberry and Chocolate Cookies

This is a delicious recipe. The cookies are very quick and easy to make. The dried cranberries are delicious and their tartness offsets the sweetness of the chocolate.

Cranberries are slightly more expensive than some other dried fruit but it is well worth making the cookies for a special occasion such as Christmas when you've got lots of people dropping by. You can substitute sultanas or raisins if cranberries are not available.

This recipe makes about fifty cranberry and chocolate cookies. This may seem a lot, but the cookies will disappear right before your eyes!

Ingredients

250g softened butter

2 cups soft brown sugar

2 eggs

2 cups plain flour

Half teaspoon baking powder

Half teaspoon salt

One teaspoon vanilla essence - use real vanilla essence not the chemical imitation.

2 cups rolled oats

1 cup dried cranberries (sold as either dried cranberries or 'craisins')

1 cup small milk chocolate chips

2 baking trays. You do not need to grease them.

Method

Preheat oven to 350degrees F / 180 degrees C. Get out two large baking sheets.

Cream butter and sugar in a mixing bowl until light and fluffy.

Add eggs gradually. don't worry if the mixture curdles.

Add flour, baking powder, salt and vanilla essence.

Add oats, chocolate chips, and cranberries. Mix all the ingredients together until well combined.

Leave mixture to stand for 10 minutes - this allows the oats to absorb the moisture from the mix.

Roll the cranberry and chocolate cookies into small balls. Put them on a baking tray. Using the palm of your hand flatten them into cookies. Space the cookes about half an inch apart.

Put the cookies into the oven and bake for approx 12-15 minutes until the cranberry cookies are lightly browned around the edges.

Remove from oven and cool for at least 10 minutes.

Using a metal spatula transfer the cookies onto wire racks to cool.

Pack into airtight containers when cold.