Cranberry Golden syrup Vanilla Oat Cookies

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becs-table.com.au

Cranberry Golden syrup Vanilla Oat Cookies are truly a mouthful to both say, and to eat. They're great for the young ones, and probably the adults too. We have both Thermomix and Conventional methods, so there are no excuses for not making this recipe :-)

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Prep Time 15

Cook Time 15

Total Time 30

Difficulty Easy

Course Afternoon Tea, Lunch Box Treat, Snack

Cuisine American

Servings

Method Thermomix and Conventional

Equipment

1 Thermomix

Ingredients

270 gm rolled oats
225 gm plain flour
150 gm caster sugar
140 gm dried cranberries washed and soaked in boiling water
1/2 teaspoon Bec's warming spice or 1/2 tsp cinnamon
90 gm golden syrup
125 gm unsalted butter chopped into cubes
1 teaspoon bicarbonate of soda baking soda
1 teaspoon Vanilla

Instructions

Thermomix Method

Preheat oven to 160°C.
If the cranberries are huge chop in half before soaking then set aside
Weigh the oats, flour, sugar and spice in the TM bowl and mix to combine 5 seconds / reverse speed + 3 then remove from the bowl and set aside
Weigh the golden syrup, butter and vanilla into the TM bowl and set for 5 minutes / 70 °c / speed 1
Drain the cranberries in a colander
When the butter and golden syrup have finished warming add the bicarb into the syrup and all the other ingredients and set for 20 seconds / reverse speed plus 5 Check to see if you have to scrape down the sides and repeat for 3 seconds.
Roll into 30 g balls and place onto baking trays lined with non-stick baking paper. Allow enough room for them to spread and bake for around 12 - 15 minutes or until deep golden brown.
When you remove them from the oven, they will feel very soft, but as long as they're deep golden brown, they'll firm up when they cool. Leave them on the baking tray until cool enough to handle then remove onto a cooling rack to cool completely.

Conventional Method

Preheat oven to 160°C.
If the cranberries are huge chop in half before soaking then set aside
Weigh the oats, flour, sugar and spice in a bowl and mix to combine.
Place the golden syrup, butter and vanilla in a small saucepan and heat on low, stirring, for a few minutes until melted.
In the meantime drain the cranberries in a colander
Stir in the bicarbonate of soda into the syrup. Pour the warm syrup mixture into the oat mixture add the cranberries and mix well to combine and soften.
Roll into 30 g balls and place onto baking trays lined with non-stick baking paper. Allow enough room for them to spread and bake for around 12 - 15 minutes or until deep golden brown.
When you remove them from the oven, they will feel very soft, but as long as they're deep golden brown, they'll firm up when they cool. Leave them on the baking tray until cool enough to handle then remove onto a cooling rack to cool completely.

Video

Notes

Make sure these are a deep golden brown before removing them from the oven.

NOTE:

Many of the biscuit recipes on my blog were written and tested before I developed my new Perfect Cookie Method for the Thermomix and Food processors. However, even though the above method may not be what's in my "Perfect Cookie Making Course", we've tested this recipe in 3 separate bake club sessions by my students, and it works a treat. However, If you've done my course, I suggest you download the recipe template and follow the instructions. That method is much quicker and easier. ;-)