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.
recipe:
100 g cranberries
1 large mandarine juiced
60 g soft light salted butter
100 ml veg oil
1 egg
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.
Combine well.
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.
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