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Mother and Baby

Cranberry and Hazelnut Chewy Oat Cookies

  • Serves: Makes 16-18
  • Preparation time: 30 minutes

Method

These soft, chewy cookies are full of nourishing oats, nuts, and dried fruit. Try changing the fruit and nuts to suit your favourite combinations

  1. Preheat the oven to 180°C (350°F/Gas 4). Melt the butter in a large saucepan, then remove from the heat and allow it to cool. Add the sugar, flours, rolled oats, cranberries, and hazelnuts into the melted butter and stir well to combine.
  2. Mix the bicarbonate of soda with 1 tablespoon of boiling water until it dissolves, then mix it into the biscuit mixture. Take tablespoons of the mixture and roll them into balls. Flatten them slightly and place them on a baking tray, spaced well apart, as they will spread when baking.
  3. Bake in the centre of the oven for 12–15 minutes until they turn golden brown. Remove the cookies from the oven and leave them to cool on their baking sheets for 5 minutes, before transferring them to a wire rack to cool completely.

Recipe taken from Complete Family Nutrition by Jane Clarke, (DK, £16.99, dk.com)

Nutrition

N/A

Puree

N/A

Finger Food

Chop the cookies into quarters so they're easy for your toddler to hold.
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