Oat & Cranberry Cookies with Pumpkin Seeds

This is a really easy recipe which you can make quickly with store cupboard ingredients

I often find Oat & Raisin cookies a bit chewy and homogenous for my tastes, so came up with this version which has a bit more texture and a great tang from the cranberries

Makes: 16-24


  • 75g Butter
  • 1 Egg
  • 170g Soft Brown Sugar
  • 150g Oatmeal
  • 50g Rolled Oats
  • ½ tsp Bicarbonate of Soda
  • 150g Cranberries (or mixed with Raisins)
  • 50g Pumpkin Seeds


  • In a large bowl zap the butter in for 30 seconds in a microwave until starting to melt but not boiling, then beat in the egg
  • Throw in all of the remaining ingredients and mix well to form a thick paste
  • Form into balls about the size of a golf ball – you should get about 20
  • On a lined tray, flatten each ball out slightly (see tip), leaving enough of a gap between each as they’ll spread as they cook
  • Bake until golden brown, about 15-18 minutes, 160oC Fan.  Transfer to a wire rack & allow to cook


TOP TIP: I use a small pastry cutter to squash the cookies into with my fingers.  This helps to control the shape and spread.  That said, I put too many on my tray this time.  Limit yourself to 12 cookies per sheet if you don’t want to risk them sticking together! Reusable silicon baking sheets are brilliant for this kind of baking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s