Oat, dried cranberry and walnut cookies

Name: Oat, dried cranberry and walnut cookies
Cook time: 30 min
Yield: 20 cookies
Cuisine: British
Ingredients: 80g (1 cup) old-fashioned (wholegrain) rolled oats; 120g (1 cup) plain flour; ½-1 tsp ground cinnamon; ½ tsp baking powder; ½ tsp bicarb soda (baking soda); small pinch of sea salt flakes; 115g unsalted butter, softened; 210g (1 cup) packed brown sugar; 1 large egg; 1 tsp vanilla extract; 75g (¾ cup) walnuts, coarsely chopped; 40g (⅓ cup) LSA mix (linseeds, sunflower seeds and almonds); 60g (½ cup) dried cranberries or sultanas, roughly chopped

These brain-boosting cookies are rich in fibre and antioxidants for sharper focus.

Sarah Pound

November 5, 2025

These satisfying oat, dried cranberry and walnut cookies are simple to make.Sarah Pound

easyTime:< 30 minsMakes:20 cookies

Satisfy your sweet tooth with a snack that works for you. These oat, cranberry, and walnut cookies are rich in fibre and antioxidants for sharper focus.

Ingredients

80g (1 cup) old-fashioned (wholegrain) rolled oats
120g (1 cup) plain flour
½-1 tsp ground cinnamon
½ tsp baking powder
½ tsp bicarb soda (baking soda)
small pinch of sea salt flakes
115g unsalted butter, softened
210g (1 cup) packed brown sugar
1 large egg
1 tsp vanilla extract
75g (¾ cup) walnuts, coarsely chopped
40g (⅓ cup) LSA mix (linseeds, sunflower seeds and almonds)
60g (½ cup) dried cranberries or sultanas, roughly chopped

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional) and line two baking trays with baking paper.
Step 2
In a bowl, combine the oats, flour, cinnamon, baking powder, bicarb soda and salt.
Step 3
In a separate bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until smooth.
Step 4
Gradually add the dry ingredients to the butter mixture, stirring until just combined. Fold in the chopped walnuts, LSA mix and dried cranberries.
Step 5
Using an ice-cream scoop, scoop tablespoons of dough into balls and place them on the prepared baking trays, leaving space between each.
Step 6
Bake for 10-12 minutes or until the cookies are golden around the edges. Let them cool on the tray for a few minutes before transferring to a wire rack.

Tip

If the dough seems too wet, place it in the fridge for 20 minutes to firm up before rolling. If the mixture seems too dry, add 1-2 tablespoons of water and mix through.

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