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Oatmeal & Cranberry Cookies

About this dish

CircoTherm® 180°C


225g butter
4 tbsp golden syrup
170g self-raising flour
1¼ tsp baking soda
340g porridge oats
170g soft brown sugar
150g dried cranberries or raisins, roughly chopped

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Preheat the oven to 180ºC Circotherm.

  1. Melt the butter and golden syrup together in a saucepan over a low heat. When the butter has melted remove from the heat and allow to cool a little.
  2. Sieve the self-raising flour together with the baking soda. Stir in the rolled oats and mix in the sugar and dried fruit until all the ingredients are well combined.
  3. Make a well in the centre of the dry ingredients and pour the butter and golden syrup mixture into this. Use a wooden spoon and stir until evenly mixed.
  4. Using your hands, divide the cookie mixture into pieces a bit smaller than a golf ball. Flatten out slightly and place on 4 baking trays lined with non stick paper.
  5. The cookies will spread out a good bit, so place them at least 4 cm apart on the baking sheets. Bake  in the oven for 12-15 minutes or till golden brown and crisp. Cool on a wire rack.