The Fibro Beach Shack 'Orange Crush'

Heading up to the beach shack today.......I'm not planning a Margarita fest this weekend, instead I am meeting up with a a few friends in the park for morning tea and a game of tennis. Think thermos of steaming coffee, rugs and I will be packing a poncho to throw on between sets.   I have just baked these delicious cookies and they are going to delight the pants of everybody.  Perhaps somebody will pop a bottle of bubbles! 

By the way I did hang the mid century 'Robert Lyons' calypso wall art last weekend at the fibro beach shack .  I promise photographs next week.  This week I found brilliant examples of 60's wall art over here.  And if you like a little bit of vintage for the modern world, pop on over here.

Grannie-oatie-chockie cookies
Makes 20

Ingredients
125g softened butter
1 cup brown sugar, lightly packed into cup
1 egg
1 cup plain flour
½ teaspoon baking powder
1 cup rolled oats
½ cup dried cranberries
½ cup milk chocolate chips

Equipment
2 baking trays, greased or lined
small, medium & large bowls
kitchen scales
measuring cups & spoons
wooden spoon or electric beaters
fork
sifter
dessertspoon
egg lifter
oven mitts
2 heat mats
wire cooling rack

Method

1. Preheat the oven to 180°C.
2. In the large bowl, beat together the butter and sugar with the wooden spoon or electric beaters.
3. In the small bowl, lightly beat the egg with the fork. Gradually add the beaten egg to the butter and sugar mixture, stirring or beating gently between each addition.
4. Sift the flour and baking powder together into the medium-sized bowl.
5. Add the oats, cranberries, chocolate chips and sifted flour and baking powder to the butter and sugar mixture, and fold these in with the wooden spoon.
6. Scoop up the mixture with the dessertspoon, and place blobs of mixture onto the baking trays, flattening each cookie slightly.
7. Bake the cookies for 15 minutes or until golden brown. Using the oven mitts, remove the trays from the oven.
8. Because the cookies will still be soft, leave them on the trays for 5 minutes before using the egg lifter to lift them onto the wire cooling rack. Leave to cool (if you can wait that long!).
9. If you can't eat them all in one sitting put a piece of bread in the storage container and they will keep fresh until you do finish them.

Enjoy and have a lovely weekend!