I used to be indecisive…

…but now I'm not so sure

cranberry, pecan and white chocolate cookies


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 –

cookies on a plate

Cranberry and White Chocolate Cookies*

(Makes 30)

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 egg

1 teaspoon vanilla extract

75g dried cranberries

50g pecans (roughly chopped)

150g white chocolate chips

cranberry and white chocolate cookie ingredients

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).

butter and sugar

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.

add egg and vanilla

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 🙂 ).

flour and rolled oats

5. Add the cranberries, chopped pecans and white chocolate and fold them in.

cranberries, pecans and white chocolate

finished mixture

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.

cookies ready to go into the oven

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.

cookies cooling on a wire rack

Wait until they are cool before eating – and don’t eat them all at once!

* this is a Nigella recipe.


7 thoughts on “cranberry, pecan and white chocolate cookies

  1. Nom nom noM. Want. And mince pies, too.

  2. Yes please…they look delicious. I must get my Nigella books out.

  3. Ooooh… those sound amazing!

  4. Why do you have to live so far away?

  5. Pingback: Cookie swap, sugars ♥ |

  6. Pingback: Advent update | I used to be indecisive...

Now it's your turn - what would you like to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s