I’ve started my Christmas baking, with some mince pies (safely in the freezer for now, or there would have been none left by Christmas!) and these delicious cookies. I’ve made them for the last few years at Christmas time and they freeze really well, so they are a good option for baking ahead. I usually just take a photo of the finished article, but this time I thought I’d try to take them as I went along. So, here goes –
Cranberry and White Chocolate Cookies*
150g plain flour
½ teaspoon baking powder
½ teaspoon salt
75g rolled oats (not instant)
125g soft butter
75g dark brown sugar
100g caster sugar
1 teaspoon vanilla extract
75g dried cranberries
50g pecans (roughly chopped)
150g white chocolate chips
1. Preheat the oven to 180ºC/350ºF and line a baking sheet with baking parchment.
2. Measure the flour, baking powder, salt and rolled oats into a bowl to combine them.
3. Put the butters and sugar into another bowl (this will be your main mixing bowl).
Beat them together until they are creamy (using an electric mixer makes this so much quicker, but for a pre Christmas work out just use a wooden spoon) then add the egg and vanilla essence and beat again.
4. Beat in the flour, baking powder, salt and rolled oats mixture (but not the cord from the camera which is dangling in the shot 🙂 ).
5. Add the cranberries, chopped pecans and white chocolate and fold them in.
6. Roll tablespoonsful of the mixture into balls with your hands, place them on your prepared baking sheet and squish them down a little with the back of a fork.
7. Cook for 13 – 15 minutes. When ready, the cookies will be tinged pale gold, but too soft to lift immediately off the sheet, so leave them to cool for 5 minutes before removing them with a spatula, or similar, to a wire rack to cool fully.
Wait until they are cool before eating – and don’t eat them all at once!
* this is a Nigella recipe.