Peanut butter, oats and sweet cranberries come together in these soft, chewy cookies with a hint of cinnamon. Easy to bake and full of texture, they're perfect for keeping in a tin and enjoying with a cup of tea throughout the week.
Adjust servings before adding ingredients to your shopping list. Cooking times are a guide and may need to be adjusted if you change the serving size.
14
servings
180gquick-cook oats
1½tspbaking powder
⅛tspbicarbonate of soda
¼tspground cinnamon
120gpeanut butter, no added salt, sugar or palm oil
1largeegg
1tspvanilla extract
90glight soft brown sugar
2tbspmilk
40gdried cranberries
Method
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Preheat the oven to 180°C / 160° Fan / Gas 4. Line a large baking tray with baking parchment.
In a large bowl, mix together the oats, baking powder, bicarbonate of soda and cinnamon.
In a separate bowl or large jug, whisk together the peanut butter, egg, vanilla extract, brown sugar and milk until smooth. Stir in the dried cranberries.
Pour the wet mixture into the dry ingredients and mix well until fully combined.Chill the mixture in the fridge for 20-30 minutes to firm slightly
Using a tablespoon, scoop the mixture into 14 balls and place onto the prepared baking tray, leaving space between each one. Flatten gently with the back of a spoon or fork.
Bake for 10-12 minutes until lightly golden around the edges but still slightly soft in the centre. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
SMART notes & tips
Don't have cranberries? Raisins, chopped apricots or sultanas work just as well.
These are great to make ahead for lunchboxes or a mid-afternoon snack.
Nutrition per serving
Nutrient
Amount
% RI
Energy
584 kJ / 139 kcal
7%
Total Fat
5.4 g
8%
Saturated Fat
1.0 g
5%
Sugars
7.9 g
9%
Fibre
1.8 g
6%
Protein
4.7 g
9%
Salt
0.2 g
3%
%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.
120gpeanut butter, no added salt, sugar or palm oil
1largeegg
1tspvanilla extract
90glight soft brown sugar
2tbspmilk
40gdried cranberries
1
Preheat the oven to 180°C / 160° Fan / Gas 4. Line a large baking tray with baking parchment.
180gquick-cook oats
1½tspbaking powder
⅛tspbicarbonate of soda
¼tspground cinnamon
2
In a large bowl, mix together the oats, baking powder, bicarbonate of soda and cinnamon.
120gpeanut butter, no added salt, sugar or palm oil
1largeegg
1tspvanilla extract
90glight soft brown sugar
2tbspmilk
40gdried cranberries
3
In a separate bowl or large jug, whisk together the peanut butter, egg, vanilla extract, brown sugar and milk until smooth. Stir in the dried cranberries.
4
Pour the wet mixture into the dry ingredients and mix well until fully combined.Chill the mixture in the fridge for 20-30 minutes to firm slightly
5
Using a tablespoon, scoop the mixture into 14 balls and place onto the prepared baking tray, leaving space between each one. Flatten gently with the back of a spoon or fork.
6
Bake for 10-12 minutes until lightly golden around the edges but still slightly soft in the centre. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
