These Cranberries and White Chocolate cookies are buttery and delicious. They have fruit and 2 cups of rolled oats in them, which makes them almost healthy, so you won’t feel too guilty eating them.
This is a recipe I found in the Bill Granger Holiday Cookbook, but I have made them a little less sweet.
Wrap them up in cellophane and they make a delicious homemade Christmas gift to give your friends and family.
What you need
150g (5½ OZ) unsalted butter, softened
165g (¾ cup) firmly packed-brown sugar
1 egg, lightly beaten
2 teaspoon vanilla extract
125g (1 cup) plain flour
1 teaspoon baking powder
a pinch of salt
200g (2 cups) rolled oats
140g (1 cup) white chocolate chunks
75g (½ cup) dried cranberries
Makes approximately 30 cookies
What to do
Preheat the oven to 180°C and line baking trays with baking paper.
Cream the butter and sugar together until light and creamy. Add the egg and vanilla, beat until smooth.
In a seperate bowl, sift the flour, baking powder and salt and stir together. Add the oats, chocolate and cranberries and stir together, then add it to the creamed mixture and stir well to combine.
Roll small tablespoons full of the mixture into balls and place on the baking trays. Flatten the balls with a fork dipped in flour.
Bake for 12-15 minutes until pale golden. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.