Ingredients :
300gm butter
75gm icing sugar
5 egg yolks
337gm flour
75gm cornflour
200gm cranberries
250gm cornflakes (crushed)
Method:
1. Soak the cranberries in the hot water for at least 15 minutes. Set aside.
2. In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
3. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined.
4. Drain the cranberries and stir them into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
5. Preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
6. Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.
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