Oat Cranberry Cookies First Release

First, prepare the ingredients 👌🏻 low-gluten flour, baking powder, dried cranberries, brown sugar, honey, butter, oatmeal, salt, eggs.

Weigh out 110g of butter and soften it at room temperature.

Mix and stir evenly 110g of softened butter, 50g of brown sugar, and 40g of honey.

Then add another egg 🥚 and continue to stir evenly. Next, sift in 190 grams of low-gluten flour, 4 grams of baking powder, 3 grams of salt, and 55 grams of oatmeal, and mix well. Then add 55 grams of dried cranberries and mix evenly. Cover with plastic wrap and refrigerate for half an hour.

After the chilling time is sufficient, take out the oatmeal cranberry dough, use a round spoon to scoop out small balls with a diameter of 5cm, then press them flat by hand, not pressing too hard to about 2cm thick.

Take the shaped dough and coat each piece with some oats, then place a few dried cranberries on top for decoration 👆🏻, and then put them into an oven that has been preheated for 10 minutes. Bake at 170°C with top and bottom heat for about 18 minutes, and just like that, the oat cranberry cookies are ready.

Delicious 😋😋😋 oatmeal cranberry cookies are ready to eat. Super incredibly tasty.

The last photo of the oatmeal cranberry cookies family portrait ends 🔚 this 👆🏻 recipe introduction! If you like it, you can also try making it yourself to taste! Delicious snacks that won't make you fat~~~