1 cup brown sugar
½ cup softened unsalted butter
1 1/2 tsp vanilla extract
pinch of salt
2 tbsp golden syrup
½ tsp baking powder
1 ½ cups plain flour
1 ¼ cups oats (rolled, not instant)
1 cup dried cranberries (we used Craisins)
white chocolate – we used 1 ½ cups of white chocolate chips
Preheat the oven to 190C.
Using an electric mixer, beat butter, sugar and vanilla until smooth. Mix in egg. In a separate bowl stir together (using a spoon) the flour, salt, baking powder and baking soda. Tip in slowly and mix with wet ingredients. Using your hands, mix in oats, Craisins and white chocolate.
Bake for 10-12 minutes. Don’t overdo them unless you prefer them crunchy, but they taste better when they’re soft!
Makes 20-25 depending on size. (We used an ice cream scoop to make sure they’re all the same size.)
Adapted from “two peas and their pod” original recipe.
*note – these freeze well. To freeze, place balls of cookie dough on a plate and freeze overnight. Then put them into a Ziploc bag. These will last up to 3 months, and to cook thaw then place in the oven as normal.