A delicious eggless cookie with a wonderful sweet salty chewy flavour. A wonderful mix of oats, cashews and cranberries makes this cookie hard to put down. This recipe is courtesy Anuja Sule who runs a Facebook group called Simple Baking’s happy bakes and shares some wonderful recipes to attempt.
113 grams cashews, toasted and coarsely chopped
113 grams dried cranberries
170 grams butter, room temperature
210 grams light brown sugar
260 grams Quaker Oats
105 grams all purpose flour
30 ml milk
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon powder
1 teaspoon vanilla extract
- Preheat oven to 180 degree Celsius and line a baking sheet with parchment paper.
- Beat butter and sugar until creamy and smooth, then add milk and vanilla extract and beat to incorporate.
- In a separate bowl whisk together flour, salt, soda and cinnamon powder. Add the flour mixture to this and beat to incorporate.
- Then stir in the chopped nuts, oats and raisins and mix everything together.
- Use a large spoon (or an ice cream scoop) to make the balls of the dough and place it on the baking sheet about 1.5″ or 2″ apart. Now press the balls slightly by your fingers to flatten them.
- Bake for about 12 to 15 minutes or until the sides are golden brown in colour (mind you, it will still be a little soft in middle. It will harden once it cools down).
- Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them on a wire rack to cool completely.
Note – You can refrigerate the batter, while baking in batches. At any point you feel that the batter has become loose because of the heat/humidity, just keep in fridge till the butter in it hardens a little and then use it.
Recipe courtesy – Anuja Sule from Simple Baking