Oatmeal cookies with cranberries and walnuts
12 servings
60 minutes
Oatmeal cookies with cranberries and walnuts are a cozy treat from British cuisine that captivates from the first bite. The tender, crumbly dough enriched with nutty depth of flavor harmonizes beautifully with the tart-sweet cranberries and soft sweetness of raisins. Lemon zest and spices—ginger and cinnamon—add a subtle aromatic note that makes each cookie special. Historically, oatmeal cookies were valued for their simplicity and nutrition, becoming a beloved homemade dessert in Britain. They are perfect for morning tea or leisurely afternoon coffee. They can be served at festive tables or taken on the go while enjoying the rich taste of natural ingredients. Easy to make, they will become a favorite treat for the whole family.
1
Cream the butter with sugar. Add flour with baking powder, oats, a pinch of salt, nuts, raisins, and cranberries. Beat an egg into the mixture and mix well.
- Butter: 150 g
- Brown sugar: 80 g
- Wheat flour: 180 g
- Baking powder: 0.5 teaspoon
- Hercules: 120 g
- Salt: to taste
- Crushed walnuts: 0.5 glass
- Light raisins: 50 g
- Dried cranberries: 0.5 glass
- Chicken egg: 1 piece
2
Heat the juice of 1 lemon over low heat, add lemon zest, vanilla sugar, ginger, and cinnamon. Warm slightly.
- Lemon juice: 30 ml
- Lemon zest: 1 piece
- Vanilla sugar: 10 g
- Grated ginger: 30 g
- Ground cinnamon: 0.5 teaspoon
3
Mix lemon juice into the oatmeal dough. Stir the mixture well again.
- Lemon juice: 30 ml
4
Use a tablespoon to form balls, place them on a baking sheet lined with parchment paper. Flatten the balls. The thickness of the cookies should be about 5 mm.
5
Place the cookies in a preheated oven at 180 degrees for 20-25 minutes.