Cranberry Peanut Butter Oaties

Serves: Makes 24 large cookies or 40 small ones

Difficulty: Easy

These cookies have everything a cookie needs. It’s chewy and crumbly at the same time, buttery and sweet, with just the right amount of oats to make you feel like you’re eating something healthy (when of course you aren’t!).

I love to use chunky peanut butter for the texture, but you can use smooth if you prefer. And if you don’t have dried cranberries then why not use raisins instead.



  • 200g crunchy peanut butter
  • 125g unsalted butter, softened
  • 250g light brown sugar (muscovado or soft)
  • 1 egg, beaten
  • 125g plain flour
  • 1 teaspoon bicarbonate of soda
  • good pinch of cinnamon powder
  • 125g oats
  • 100g dried cranberries


1. Preheat the oven to 160°C/300°F/gas 2. Line a few baking sheets with baking parchment.

2. Cream together the peanut butter, butter and sugar until pale and creamy.

3. Mix in the beaten egg and make sure it is well mixed.

4. Sift in the flour, bicarbonate of soda and pinch of cinnamon powder. Add the oats and cranberries and stir well until it's all combined.

5. Using a tablespoon (or teaspoon for small cookies) scoop the cookie dough onto the baking sheets, lightly pressing down with the back of the spoon to flatten them a little. Leave some space between each as the dough will spread during baking.

6. Bake for 20 - 25 minutes (18 - 20 minutes for small cookies) until lightly golden brown.

7. Leave to cool on the tray for a few minutes before transferring onto a wire rack to cool completely.

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