Rhubarb Cranberry Cookies
Number of servings : Prep time: Cooking time: Type of meal : | Cookies | Cookies Special diet : Ingredients
Number of servings :
Type of meal : | Cookies | Cookies
Special diet :
1 cup (250 g) butter, softened
1 cup (230 g) firmly packed soft brown sugar
½ cup (115 g) caster sugar
1 teaspoon vanilla extract
1½ cups (225 g) plain flour
1 teaspoon bicarbonate of soda
½ teaspoon salt
½ teaspoon ground cinnamon
2½ cups (250 g) original porridge oats
1½ cups (185 g) diced rhubarb
1 cup (170 g) white chocolate chips
1 cup (130 g) sweetened, dried cranberries
1 cup (120 g) chopped white chocolate
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, bicarbonate of soda, salt and cinnamon; graduall into creamed mixtur r in oats, rhubarb, chocolate and cranberries.
Drop level tablespoons of mixture about 5 cm apart onto lined baking trays. Bake at 180°C for 12 minutes or until set.
Remove to wire racks to cool.
In a double-boiler or microwave, melt the chocolate; stir until smooth. Drizzle over cooled cookies to set
Make 5 dozen