This Oatmeal Cookie is loaded with cranberries and black currant which produces a chewy cookie.
- ½ cup butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons corn starch
- 1 ½ cups rolled oats
- A handful of dried black currant
- A handful of dried Cranberry
Place the dry fruits in a cup, cover them with water and soak for about 30 minutes to one hour.
Cream together sugar and butter.
Add your egg and vanilla extract and whisk to combine.
Next pour in your flour, baking powder, and cornstarch and mix well. Finally add in the oats and dry fruits. Mix.
Freeze for 30 minutes. After 30 minutes place on a baking sheet and bake for 10 minutes in a preheated oven at 180 degrees.
After 10 minutes, place them at the top rack and broil for 5 minutes at 150 degrees. Remove from oven and let it cool on a rack.
You chewy, sweet, fruity cookies are ready to be served with tea, milk or just as a snack.