Oat Cookies with Cranberries and Almonds


Preparation info

  • Difficulty


  • Makes about


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

These traditional cookies are delicious at any time of the year, not just around Christmas. Oats give the cookies just the perfect amount of crunch and bite. If you cannot get enough of these cookies, but would like a little variety, add 1 tablespoon cocoa powder to the basic recipe or substitute other dried fruit for the cranberries.


  • 100 g ( oz) butter, softened
  • 90 g ( oz) brown sugar
  • 1-2 tsp vanilla sugar
  • 100 g ( oz) spelt flour
  • 1 tsp cream of tartar powder
  • 1 pinch salt
  • 1 egg
  • 1 tbsp honey
  • 90 g ( oz) quick-cooking oats
  • 50 g ( oz) chopped almonds
  • 75 g ( oz) dried cranberries


Combine butter, sugar and vanilla sugar in a mixing bowl and whisk until creamy. Combine the flour, cream of tartar powder and salt in another bowl. Add the dry ingredients to the butter mass together with the egg and honey, then stir in the oats, almonds and cranberries. Chill the dough for about 45 minutes.

Preheat the oven to 180°C (350°F/Gas mark 4) and line a tray with baking paper. Drop the mixture onto the tray in lots of 1 heaped teaspoon each. If you like, use your hands to shape the slightly sticky dough into balls to give the baked cookies a more even shape.

Transfer the tray to the preheated oven and bake for about 14–16 minutes until the cookies are golden brown. (You may want to move the tray to the highest rack after about 7–8 minutes if the cookies turn too dark on the bottom.) Leave on a rack to cool.