Cranberry and White Chocolate Cookies
Oaty cookies with cranberries, pecans and white chocolate.
Cook 15 min · 180 °C fan
You'll need
- 150 g plain flour
- 75 g rolled oats
- 125 g butter, softened
- 75 g dark brown sugar
- 100 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
- 75 g dried cranberries
- 50 g pecans, roughly chopped
- 150 g white chocolate chips
Equipment
- 2 baking trays
- baking parchment
- electric mixer
- wire rack
Method
- Preheat the oven to 180 °C (fan). Line two trays with parchment.
- Weigh the flour, baking powder, salt and oats into a bowl.
- In another bowl, cream the butter and sugars with an electric mixer.
- Beat in the egg and vanilla.
- Beat in the flour mixture, then fold in the cranberries, pecans and chocolate chips.
- Roll tablespoons of dough into balls, place them on the trays and squash them down with a fork.
- Bake for 15 minutes, until tinged with gold.
- Leave on the trays for 5 minutes, then move to a wire rack to cool.
Adapted from a Nigella Lawson recipe.