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Cranberry and oatmeal cookies

Cranberry and oatmeal cookies
Preparation time:
15 min
Cooking time:
10 min
For 4 people
North america
Cranberry and oatmeal cookies


20 g butter at room temperature
20 g cane sugar
1 whole fresh egg
80 g flour
A pinch of salt
1 teaspoon of yeast
40 g oatmeal flakes
60 g dried cranberries


Preheat the oven to 190°C.
In a bowl, whisk the cane sugar and butter at room temperature.
Stir in the whole egg, then the flour with the yeast and salt and finally the oatmeal with the dried cranberries.
Form small balls with a tablespoon and place them on a baking tray covered with baking paper.
Bake the cookies for about 10 minutes.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
200.4 Kcal 27.0 g 6.1 g 6.7 g 3.4 g 0.0 g 3.0 g 87.9 g

The nutritionist's advice:

Cranberries can be eaten fresh after picking but they are mostly transformed into juice or dried.