Peanut butter and cranberry cookies

Method

1. Preheat the oven to 160°C/fan140°C/ gas 3. Cut baking paper to fit 3 baking trays or rub a little butter over the trays. If you don’t have 3 trays, just cook 1 tray at a time.
2. Beat the softened butter and peanut butter in a bowl with a wooden spoon. Add the sugar and beat again until well mixed.
3. Crack the egg into a bowl and whisk with a fork. Add the vanilla and egg to the peanut butter mixture and beat again with the wooden spoon. Add the oats and cranberries to the mixture, sift over the flour and bicarbonate of soda and mix well.
4. Put large spoonfuls of the mixture onto the trays, spacing slightly apart, and bake for 18-20 minutes until light golden. Remove from the oven. Leave to firm up on their trays for a few minutes, then transfer to wire racks to cool completely. When they are cool, make a little stack of the biscuits, wrap them in Cellophane and tie with a ribbon. Store in an airtight container in a cool place for up to 3 days.