Going through my dry stock I found only a bag of cranberries. And I used the juice of a mandarine to soak them instead of an orange. But otherwise is is basically the same recipe.
I got 23 cookies out of the batter and used 3 baking sheets covered with paper.
100 g cranberries
1 large mandarine juiced
60 g soft light salted butter
100 ml veg oil
50 g honey
200 g brown sugar
1 tsp vanilla sugar
1/2 tsp cinnamon
1/2 tsp baking powder
120 g flour
240 g rolled oats
Use a big bowl, it is the only one to get dirty in the process.
Soak the cranberries ahead of baking so they get a little moist and wont burn during baking. Drain into a sieve, you do not need the juice.
Preheat the oven 170 C.
Add softend butter, oil, egg, honey, sugar and give it a good whisk until everthing is well combined.
Back on the scale and add flour, oats, baking powder, cinnamon, vanilla sugar and cranberries.
Stick baking paper on some baking trays- I needed 3 trays- because the cookies spread out.
If you have use an ice cream scoop and scoop the batter out. Flatten with you fingers to 1 cm hight.
Bake for 14 minutes and let them set on the baking sheet for 10 minutes before placing them onto a wire rack.