Ingredients (makes 36 )

• 225g Unsalted butter (room temperature)
• 1 cup Brown sugar
• 1 cup White sugar
• 2 large Eggs (room temperature)
• 2 tsp Vanilla extract
• 1 1/2 cups Self raising flour
• 1 tsp Baking powder
• 1 tsp Ground cinnamon
• 1 tsp Salt
• 1 1/2 cups Raisins
• 1/2 cup Cranberries - chopped
• 1 1/2 cups Toasted pecans - chopped (optional)
• 3 cups Rolled oats

Method

1. Preheat oven to 175 deg C. If using pecans, place them on a tray and bake for approx 5 mins then set aside to cool before chopping.
2. Place butter and sugars in a mixing bowl (I use an electric mixer) and beat until light and pale.
3. In a small jug, beat eggs and add vanilla extract. Pour into sugar and butter mixture slowly to ensure even incorporation (mixer on low).
4. Separately, sift dry ingredients into a bowl. Add rolled oats, raisins and chopped cranberries and combine well. Add dry mixture to mixer slowly and stir only until just combined.
5. Roll into balls, approx 1 tablespoon in size, and place on baking trays, lined with baking paper. Allow some room for spreading. Bake for approx 12-15 mins or until just cooked. Store in an airtight container. Enjoy!!

Notes

I tend to chop and change what I add based on what I have on hand and who the cookies are for. I usually add cranberries, sometimes pecans and have even added a handful of salted peanuts which are also lovely. This year I made batches of these delights to give to colleagues at Christmas. It was a quick and inexpensive gift option and they looked amazing in the gift bags I bought.