Chocolate Chip and Cranberry Oatmeal Cookies

This morning I woke up at 5am to get ready for work.

I’d prefer not to consider that kind of unpleasant hour when I’m setting my morning alarm clock. May I remind you it is also late July: 5am in winter is just a bitch. Unfortunately, I don’t think work would understand if I phoned up and said I just don’t believe in 5am’s. Sorry, that hour isn’t on my watch.

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Oh, but there is light at the end of the tunnel!

“And on the 7th day God created oatmeal”

Luckily for us, eating oats is like receiving a hug from a bear wearing a woollen jumper: it warms you completely from inside to out.

Oats are so versatile too, so you know what? Make some cookies.

Chocolate Chip and Cranberry Oatmeal Cookies
Makes approx. 14 large cookies

1 cup wholemeal flour (or white)
1 1/2 cups quick oats (or whole, rolled oats)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
Pinch salt
1 medium banana, mashed
2 tbsp honey
2 tbsp apple sauce
1 egg, lightly beaten
2 tsp vanilla essence
1/4 cup dark chocolate chips
1/4 cup dried cranberries

Preheat oven to 180Β°C. In a bowl, add all dry ingredients, stirring with a spoon to combine. Mix in mashed banana, honey, apple sauce, egg and vanilla. If mixture is not a workable consistency, add more flour and oats (if too wet) or honey and applesauce (if too dry); you be the judge.
Using a tablespoon, heap dough into balls and place on a baking paper-lined tray, pressing down to form a circle. My cookies were approximately 1.5cm thick. I made 14 medium cookies, however this batch can make a few more if your cookie size is smaller or flatter. Bake for 15-20 minutes or until cookies are a light golden brown. Remove from oven and leave to cool.

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You can substitute the chocolate chips and cranberries for any other nuts or dried fruit.

 

 

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