We are on the cusp of winter and the festive season is very nearly underway. We’ve got a grotto-full of festive bakes coming to the blog and Instagram over the next few weeks so have decided to ease ourselves in with these Cranberry & White Chocolate Cookies.
These are slightly chewy and a bit cakey rather than gooey which makes then perfect in between meals as they’re not too sickly. The sweetness of the white chocoloate and dryness of the cranberries is just perfect!
You will need 2 x baking sheets lined with greeseproof paper.
- 125g butter
- 100g soft brown sugar
- 1 egg
- 225g plain flour
- Half teaspoon baking powder
- 1 teaspoon vanilla extract or paste
- 120g white chocolate chunks or chips (if making without kids 100g is fine- if making with kids don’t worry about the white chocolate that inevitably gets eaten before it’s makes it into the dough)
- 70g dried cranberries
- Generous Pinch of salt
Preheat oven to Gas mark 4 or 180°C
In a large bowl mix the butter and sugar together until smooth.
Mix in the egg until it resembles a curdled mess.
Add the vanilla then chuck in the rest of your ingredients and give a good mix.
When you have a sticky dough, plop heaped tablespoons well apart on the baking trays. You should get 10-12 spoonfuls.
Bake for about 12 minutes or until golden and slightly puffy. (They will settle once cool)
Allow to cool on the trays before scoffing.
N.b it’s hard to stop a 1 cookie!