Crunchy Oatmeal Cookies with Cranberries

What not to like when it comes to crunchy cookies ? Making them at home can be a great activity with kids and sparks their creativity. This is my version of it with coconut, saffron and nutmeg.

Ingredients

• 1 cup of oats
• 1/4 cup of coconut (desiccated coconut or fresh grated coconut baked till dry)
• 3/4 cup of flour
• 1/2 cup dried cranberries
• 1/2 teaspoon saffron (crushed)
• 1/2 teaspoon nutmeg 
• 1/2 teaspoon salt
• 1 stick unsalted butter soften ( or 113g) 
• 1 cup of castor sugar
• 1 large egg
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract

Directions

• Preheat oven to 177 Degree C and prepare a baking tray with parchment paper.
• Mix flour with salt, baking powder, nutmeg and saffron in a bowl. Set mixture aside.
• Beat butter and sugar till creamy and fluffy ( 4 to 5 minutes ), then add the egg and vanilla extract till mixture is smooth.
• Then beat in the flour until mixture is well incorporated in the mixer ( on low). 
• Now use a spatula to mix the oat, coconut and cranberries till everything is mixed well.
• Use a teaspoon to scoop the mixture (into a ball shape) and place them on the baking tray 3 to 4 cm apart.
• Bake for 17 to 19 minutes.

Serve as it is with tea or coffee. Use it as a base or addition in other desserts such as cheese cakes, or a crunch for custards and puddings.

Happy baking, till the next recipe!