Oatmeal cookies used to confuse me as a child. Why would people voluntarily opt for an oatmeal cookie when you could have a classic chocolate chip?! This feeling continued well into adulthood and I’m slightly embarrassed to admit that my very first oatmeal cookie was a few months ago. But I made up for that by trying to perfect it by making almost twenty batches of oatmeal cookies! It started off with a classic oatmeal and chocolate combination. I didn’t want to stray too far from what I knew I liked and the combination worked perfectly. I had almost finalised the recipe when I was asked to make a bunch of cookies for a party and I decided to make these cookies.
You know those days when you feel super confident in the kitchen? You love what you’re making, you’ve perfected the recipe, you know everyone loves the end result and you’ve managed to bang it out in 15 minutes. Yeah, I was having one of those days. I made one batch that went well and as I started the second batch everything started to go wrong! Turns out, I’d made the cookies so many times that I completely ran out of supplies! Specifically flour and chocolate! Since I was halfway through the recipe there was no turning back. I swapped the flour for whole wheat flour and the chocolate for cranberries.
Complete success! I absolutely loved the results and so did everyone who tried them. In fact, the cranberry cookies ran out way before the chocolate ones! Added bonus, people seem to think that the cranberry cookies were ‘healthier’ cookies! That may not be true but I’m good with anything that clears the cookie jar!
EQUIPMENT
The Wonderchef 19 OTG is a fantastic addition to any kitchen. You’ll come for the super sleek and stylish exterior but stay for the great build quality and performance! The oven comes with a crumb tray which really helps keep your oven bottom clean and free of drippings and crumbs that eventually burn and become extremely hard to clean. The OTG also comes with a grilling tray which I ended up using as a cooling rack for these cookies! Getting the right size of oven tray for your oven can seem like a task so that’s why I like to buy my accessories right on the Wonderchef website. That way I know the 19L Baking Tray will definitely work with my 19L OTG!
The heat resistant glass window is a great safety feature. The reason I loved it though was mainly because it was clear enough for me to stare at the cookies as they cooked, which we all know makes the cooking time go faster of course. Cookie recipes are pretty easy and fun to make until you realise your oven doesn’t heat evenly. Then you get some cookies that are slightly burnt, and some that are not cooked all the way through. Luckily, I didn’t experience any of those issues with the Wonderchef machine. The recipe also calls for an electric beater and there’s no way you can go wrong with the Wonderchef Crimson Edge Hand Mixer, especially if you go for the Wonderchef Crimson Edge OTG as well!
I decided to keep the whole wheat flour for these cookies since I thought it had a better flavour but I did add back some chocolate but white chocolate because I thought it would go better with the cranberries. However white chocolate is not that common where I live and while I have used compound white chocolate, I’m not a big fan of the flavour or texture. Just leave the white chocolate out if you can’t find any!
RECIPE CARD
Makes 12 cookies
Time: 30 minutes
Ingredients
- ½ cup Whole Wheat Flour
- ¼ tsp Baking Soda
- ⅛ tsp Salt
- ¼ cup Butter 56g
- 2 Tbsp Granulated Sugar
- ¼ cup + 2 Tbsp Light Brown Sugar
- 1 tsp Vanilla
- 1 Egg Yolk
- ¼ cup + 2 Tbsp Rolled Oats
- 3 Tbsp Dried Cranberries
- 2 Tbsp White Chocolate (Optional)
Method
- Preheat your oven to 190c and line a baking tray with parchment paper.
- Mix flour, baking soda and salt and set aside.
- Using an electric beater, beat butter and sugar until light and fluffy.
- Turn the speed down to low and add the egg and vanilla and beat for 1 minute.
- Fold in the flour, baking soda and salt with a spatula until just combined.
- Stir in the oats, cranberries and white chocolate until evenly distributed.
- Chill the dough for half an hour so that it’s easier to work with.
- Divide into 12 equal portions and place on the lined baking tray. Be sure to space them out. You might have to do this in two batches depending on the size of your oven.
- Bake for 8 – 10 minutes until the tops are golden.
- Allow the cookies to cool completely before digging in!
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.
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