These rich buttery cookies have the nuttiness of cashews and the chewiness from oats and tart cranberries. The combination of the selected ingredients gels amazingly with each other, resulting in a super-festive chunky cookie to munch on especially during these chilly winters close to Christmas.
· Cream soft butter with powdered brown sugar till pale and fluffy. Add honey, vanilla essence in it and mix them together.
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· In a separate mixing bowl, add refined flour, oats, baking powder and baking soda. · Roughly chop the cashews and dried cranberries into medium pieces.
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· Add the dry ingredients into the butter and sugar mixture in two batches and form a dough using a spatula. Add the chopped cashews and cranberries as well.
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· If the cookie dough is too crumbly, add one teaspoon milk. If the dough is too soft, keep it in refrigerator for some time before shaping.
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· Preheat oven at 170°C and line the baking tray with parchment paper.
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· Roll equal sized balls out of the dough and place them on the parchment paper at 2’’ gap. Slightly press the doughballs to flatten them.
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· Bake them in a preheated oven at 170°C for 15mins till they are golden brown at the edges.
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· Take the baked cookies out of the oven and rest till they cool down.
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· Store in an airtight container and enjoy the goodness anytime.
