Cranberry and White Chocolate Cookie

Busy. 

With fun stuff though.

Made biscuits.

Crap photo.

Great cookies.

Trust me.

White Chocolate and Cranberry Cookies (adapted from Ottolenghi)

100g salted butter, room temperature

1 tspn vanilla essence

60g caster sugar

60g soft brown sugar

1 egg, beaten slightly

80g plain flour

1/2 tpsn baking powder

1/2 tspn bicarbonate of soda

100g finely ground oatmeal

75g white chocolate, chopped into small pieces

100g dried cranberries

  • Cream together the butter and sugars and vanilla.  Add the egg little by little and combine gently.
  • Sift the flour, baking powder and bicarb into the creamed sugar and butter.  Add the oatmeal and chocolate and cranberries and stir until just combined.
  • Chill the mixture in the fridge for at least 1 hour.  Pre-heat the oven to 170 oC
  • Roll into gobstopper sized balls and place onto baking paper lined trays at least 5 cm apart.
  • Bake in the oven for 7-10 minutes until golden.  Cool on a baking tray.

* This recipe makes at least 30 cookies.  Dough keeps well in the fridge for a couple of days.

3 thoughts on “Cranberry and White Chocolate Cookie

  1. I made cranberry-white choc crusts last year, didn’t turn out very well though, too little of the crunchy crust thing. These looks way nicer:)

    Have a lovely Christmas, Wendy! Hugs to sweet, Marco!

  2. Wendy

    Just wanted to let you know how much I love your blog.

    It’s so inspiring!

    The photography is excellent – what camera do you have?

    Katrina

  3. Pia – Thank you! Have a lovely Christmas yourselves!

    Katrina – Aren’t you lovely? Thank you. :) I have a Panasonic DZ18. Got it in March of this year and absolutely adore it!

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