These make wonderfully chewy and crumbly cookies which are easily adaptable - just use whatever ingredients you might have in the store cupboard. Feel free to swap out the chocolate and raisins with other dried fruit, nuts or seeds.


  • 225g of butter
  • 1 tsp vanilla extract
  • 160g of caster sugar
  • 120g of light brown sugar
  • 2 large free range eggs
  • 1 tsp bicarbonate of soda
  • 190g of plain flour
  • 240g of rolled oats
  • 80g of dried cranberries
  • 100g of good quality white chocolate chips


  • Preheat the oven to 180C and line two large baking sheets with parchment paper.
  • Using a standalone mixer or hand mixer, cream the sugar and butter until it becomes pale and smooth.
  • Add the eggs one by one, mixing well after each addition so the mix doesn't split.
  • Little by little add in the flour and bicarbonate of soda until it is completely incorporated.
  • Using a spatula fold through the oats, cranberries, vanilla extract and chocolate chips until completely combined.
  • Place 12 heaped tablespoons of the dough on each baking sheet and place in the oven to bake for 15 minutes or until golden brown.
  • You may need to swap the trays halfway through the cooking time in order to get an even colour on the cookies.
  • Remove from the oven and allow to cool slightly before transferring to a wire wrack to cool completely.
  • Enjoy with a glass of milk!

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