I’m not sure about you, but I have one heck of a sweet tooth. It’s nearing dangerous levels. Earlier this week I opened a packet of Pascall’s Pineapple Lumps, to discover 4 hours later, the packet was empty. The culprit: me. I’d eaten the entire bag.
So, I went on the hunt to find a sweet recipe for snacks I can eat too much of, without feeling so overwhelmingly guilty, and sluggish. Enter: Oatmeal, cranberry and white chocolate chunk biscuits.
Serves a dozen or so.
- 2/3 cup butter or margarine, softened
- 2/3 cup brown sugar
- 2 large eggs
- 1 1/2 cups of old fashioned oats, not quick oats
- 1 1/2 cups plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 250g bag of cranberries
- 2/3 cup of white chocolate chunks or chips
- Preheat the oven to 180C.
- Using an electric mixer beat together the butter and sugar until light and fluffy. Add eggs mixing well.
- Combine the oats flour, baking soda and salt in a separate mixing bowl. Add to the butter mixture.
- Stir in the dried cranberries and white chocolate chunks.
- Place rounded teaspoonfuls onto ungreased baking paper.
- Squash them down with the back of a fork.
- Bake for 10 to 12 minutes, or until golden brown. Cool on a wire rack.
- Resist eating the entire batch at once.