WHAT YOU DO
Step 1. Preheat the oven to 180C/gas mark 4 and line two large baking sheets with parchment paper.
Step 2. Using a standalone mixer or hand mixer, cream both of the sugars and butter until it becomes pale and smooth.
Step 3. Add the eggs one by one, mixing well after each addition so the mix doesn’t split.
Step 4. Little by little add in the flour and bicarbonate of soda until it is completely incorporated.
Step 5. Using a spatula, fold through the oats, cranberries, vanilla extract and chocolate chips or chunks until completely combined.
Step 6. Place 12 heaped tablespoons of the dough on each baking sheet and place in the oven to bake for 15 minutes or until golden brown. You may need to swap the trays halfway through the cooking time in order to get an even colour on the cookies.
Step 7. Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.
TIP: The mix can be made in advance and frozen, to be defrosted when
you need it. You can also play around with the ingredients here, raisins and dark chocolate chips make a lovely variation.
Recipe and photography by Donal Skehan
