Oat and Cranberry Cookies


  • 175g butter
  • 2 tbsp maple syrup
  • 1 orange, zested
  • 50g dried cranberries
  • 150g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g porridge oats
  • 175g demerara sugar


Calories columnFat columnSaturates columnSugars columnSalt column
128 per serving
6% %GDA
6g per serving
9% %GDA
4g per serving
20% %GDA
9g per serving
10% %GDA
0.30g per serving
4% %GDA


  1. Preheat the oven to 190C/fan 170C/gas 5 and lightly grease 2 large flat baking sheets.

  2. Put the butter, maple syrup and orange zest into a saucepan and heat until melted.

  3. Place half the dried cranberries, the flour, baking powder, bicarb of soda, porridge oats and sugar into a separate bowl and mix together.

  4. When the butter has melted, tip the oat mixture into the saucepan and mix well until totally incorporated.

  5. Take small handfuls of the mixture and press together then place onto the tray and press down very gently into rough circles. Press the remaining cranberries into the top of the dough, placing the dough at least 5cm apart.

  6. Bake in the oven for 12-15 minutes until golden brown and crisp.

  7. Remove and place the sheet onto a wire rack to cool until crisp. When cold, store in an airtight container.

NB – if you like an evenly baked cookie, leave the mixture to cool at room temperature for 15 minutes before moulding them into balls. However, if you like crispy edged cookies, mould and bake these straight away, just make sure that you space them further apart as they will spread quite a lot!