There’s something about autumn that makes the kitchen feel like the heart of the home. As the days get a little cooler and the rain falls a little harder, the thought of switching on the oven and taking a little time to bake feels like a sort of cosy comfort in itself.
These cranberry and pumpkin seed cookies are pure comfort food and they fill the kitchen with that lovely feeling of golden warmth. Best enjoyed with a mug of tea while the rain patters against the window... A sweet little reminder that autumn is very much the season of simple pleasures.
Cranberry & Pumpkin Seed Cookies
Makes about 16–18
Ingredients
125g unsalted butter, softened
100g soft light brown sugar
75g caster sugar
1 medium egg
1 tsp vanilla extract
150g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
100g oats (porridge oats)
75g dried cranberries
50g pumpkin seeds
Method
Preheat oven to 180°C (160°C fan). Line a couple of baking trays with parchment.
Cream butter and sugars together until light and fluffy.
Beat in the egg and vanilla.
In another bowl, mix the flour, baking powder, bicarb and oats. Stir into the butter mixture.
Fold in the cranberries and pumpkin seeds.
Scoop spoonfuls of dough onto trays, spacing them apart (they spread a bit).
Bake for 10–12 minutes, until golden at the edges but still soft in the centre.
Cool on the tray for a few minutes before moving to a rack.
1 comment
Tried making these .. they are really yummy thank you.
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