What’s better than warm cookies and a cup of hot chocolate on a cold winter’s night?

These cookies by chef Neven Maguire are irresistible when warm and are perfect for serving on Christmas night.

The dried cranberries can be replaced with raisins or chopped dried apricots, depending on what you fancy.

Once you have added the flour, bring the cookie dough together using as few stirs as possible so that the dough doesn’t get too tough.

MAKES 10 COOKIES

Ingredients:

100g (4oz) butter, softened
100g (4oz) light brown sugar
1 egg
2 tsp vanilla extract
130g (41⁄2oz) porridge oats
75g (3oz) dried cranberries
50g (2oz) self‐raising flour
1/2 tsp ground cinnamon

Method:

1. Preheat the oven to 180°C (350°F/gas mark 4). Line two baking sheets with non‐stick
baking paper.

2. Cream the butter and sugar in a large bowl with a wooden spoon. Beat in the egg and
vanilla, then stir in the oats, cranberries, flour and cinnamon.

3. Divide the cookie dough into 10 equal‐sized blobs (each about 50g (2oz)), placing them
on the prepared baking sheets as you go and leaving plenty of space for them to spread
out.

4. Bake in the oven for 8–10 minutes. The trick is to pull them out of the oven before they
are super firm – you want them to come out just slightly underbaked so that when they
cool, they will still be chewy. Remove from the oven and leave to cool a little before
serving.

Click here to download the recipe!