Berries and Cherries Biscuits/ Cookies

One thing that took getting used to when I moved over here to the UK was the fact that they call cookies biscuits . . .  whereas biscuits to me had always been a type of quick bread not dissimilar to a scone in many ways.   I still struggle with calling cookies biscuits . . .  but biscuit or cookie . . .  no matter the name, the fact remains that they are much beloved by most people.

 

I can't think of a glass of milk or a hot drink that doesn't taste better when accompanied with a good cookie!  I have my favourites as I am sure you also do.  I've never met a cookie that I didn't like!  Peanut butter are right up near the top of the list, but I have to confess . . .  of all my favourite cookies, oatmeal are the number one in my books!



These cookies/biscuits here today have it all . . .  nutty oats, wholesome whole wheat flour, a bit of spiciness from the cinnamon and scads of dried berries . . .  cherries, blueberries, cranberries . . .  for just the right touch of sweetness!

 

The recipe makes only fifteen large cookies . . .  which may not sound like a lot and it isn't, but once you taste how good these are, you will be glad there aren't more because you will be sorely tempted to scarf down the lot!  They are very moreish.



Very moreish indeed, but don't hold that against them.  These are bound to become favourites in your home also.  If you don't have dried blueberries or cherries or cranberries . . .  just use what you do have, even chopped dried apple or apricots or dates are good, as well as sultanas.   This cookie is guaranteed to become a firm family favourite.

 

*Berries and Cherries Biscuits/Cookies*

Makes about 15 good sized cookies

Printable Recipe  

Delicious fruit packed oaty soft cookies.   Easy to make and very moreish. 

60ml of sunflower oil (1/4 cup)

75g of butter, softened (6 TBS)

110g of soft light brown sugar (1/2 cup packed)

1 large free range egg

1/2 tsp vanilla extract

100g of jumbo oats (3/4 cup)

150g of plain flour (1 cup )

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

75g of dried cranberries (1/2 cup)

75g of dried blueberries (1/2 cup)

75g of dried cherries (1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Line a baking sheet with baking paper.  Spray the paper with some nonstick cooking spray.

Cream together the oil, butter and sugar until well blended.  beat in the egg and vanilla.   Sift in the soda, baking powder and cinnamon.   Stir in the flour and oats, until well blended.  Drop by dessertspoonfuls onto the baking sheets leavign space between each.

Bake for 10 minutes until well risen and pale golden brown.  Allow to cool on the baking sheets for about 10 minutes before removing to a wire rack to finish cooling completely.  Store in an airtight container.