To be honest with you this recipe sort of came around by accident! I had been planning on making sultana (raisin) and apricot oat cookies as a lunch box treat but when I went to the pantry my 3 year old had eaten all of the sultanas and there weren’t enough dried apricots left to justify using apricots. As we are on a strict grocery budget at the moment, I am getting much better at making do with what we have and a quick scan of the pantry revealed a packet of dried cranberries left over from my homemade breakfast granola phase and a bag of mini baking marshmallows. And from there these Marshmallow and Cranberry Oat Cookies were born..and they are delicious!
Marshmallow & Cranberry Oat Cookies
You will need:
- 1 1/4 cups plain flour
- 1 cup rolled oats
- 1/2 cup white sugar
- 1/2 cup dried cranberries (or sultanas or raisins)
- 1/2 cup mini marshmallows, chopped
- 150gm butter at room temperature
- 2 Tablespoons golden syrup
- 1/2 teaspoon bicarbonate of soda
- 1 Tablespoon cold water
1. Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper – you’ll want to line your trays as marshmallows at the edge of the cookies may ooze a little and baking paper will make clean up much easier!
2. Combine flour, oats, sugar, dried cranberries and marshmallows in a large bowl.
3. Place butter, golden syrup, bicarbonate of soda and cold water in a small saucepan. Stir over a low heat for 3-4 minutes, until butter has melted.
4. Add butter mixture to oat mixture and stir until well combined.
5. Roll heaped tablespoons of mixture into balls and flatten slightly. Place on baking trays, allowing room for spreading.
6. Bake for 12-15 minutes or until golden and just firm to touch. Cool on trays for five minutes and then transfer to a wire rack to cool completely.
What is your favourite homemade cookie combination?