I actually made these two weeks ago, but I am enjoying one now for elevenses as I type, as this recipe makes so many that I froze most of them. And I am pleased to report that they freeze just beautifully – in fact, I think they are better once frozen somehow! Is this possible? This is a big bonus in our house; Adam barely eats any sweet stuff I make (apart from flapjack), being more of a savoury sort, so it means me and the toddler have to scoff it all. Not great for the pre-wedding diet (note to self: must actually start that diet at some point). I froze them in batches of 6 loosely wrapped in foil and get them out when I need them. They make great lunchbox fodder for the toddler, feeling in some way not that unhealthy with ingredients such as the dried cranberries and the wonderful granola that I made a few weeks back. They also contain chocolate chunks so they feel like a treat too. Why not try mixing it up and changing the ingredients? White chocolate chunks would be wonderful with the cranberries. Certainly you could make these with shop bought granola or even replace the granola with oats. But if you have time try the granola recipe, I guarantee you’ll love it!
- Preheat oven to 175C. Line a baking sheet with baking paper.
- Mix flour, salt, baking powder, bicarb.
- Beat butter and sugars until light and fluffy with a whisk or wooden spoon. Then mix eggs and vanilla and beat again.
- Add the flour mixture to the sugar, butter and eggs mixture, gradually incorporating it.
- Stir in granola and oats, chocolate and cherries too. Mix well.
- Spoon heaped dessertspoonfuls of cookie dough onto your sheet, (teaspoons if you want little ones) leaving a couple of inches in between. Give them a light roll in your hands to make neat balls if you want them to look perfect.
- Bake for 12-14 minutes. Mine took exactly 13!
- Let them cool for 5 minutes on the sheet, then transfer to a wire rack.