Ingredients
Method
1.Preheat oven to 170°C fan-forced. Spray trays with non-stick cooking spray.
2.In a mixing bowl or food processor, beat butter, vanilla and sugars until pale.
3.Add eggs and mix well. Don’t worry if the mixture curdles a little; it will come right when you add the flour.
4.Mix in flour and baking soda then stir in rolled oats, cranberries and chocolate drops. Add milk if needed to produce a soft, rolling consistency.
5.Scoop teaspoonfuls of mixture onto greased trays – roll the dough into balls if you prefer fatter, more even-textured cookies. Space the cookies out as they will double in size when cooked.
6.Bake, 2 trays at a time, for 12-14 minutes, until just puffed and turning golden at edges (you may need to swap trays around or rotate them halfway through to ensure even cooking).
7.Transfer cookies to racks to cool. They will be soft at first but will harden as they cool.
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