Start this recipe by beating together the butter substitute and sugar until creamy and smooth for 3 minutes. Add the egg and vanilla essence and beat to combine. In a separate bowl, mix together the flours, baking powder, salt, cinnamon, oats, dried cranberries and walnuts. Add to the creamed butter mixture, mixing till all the ingredients are well incorporated. Line 2 large baking trays with non-stick baking paper and use an ice cream scoop to form the cookies well apart on the baking sheet. Wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch thick. Bake the cookies in the oven at 180`c for about 12-15 minutes or until light golden brown around the edges but still soft in the centers. Remove from oven and let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool down completely.

Serves 20

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