Cranberry and White Chocolate Cookies

I love Christmas baking. 

Lets face it, baking in general is seriously awesome but there really is something special about Christmas baking isn't there?

I look forward to breaking out the Christmas recipes every year. In my house we have lots of old favourites, recipes that I bake year after year without fail but I also love creating new Christmas recipes, far to many of which end up on my Christmas favourites list.

Each year, (earlier than I should probably admit), I pull out all my old Christmas magazines and all my Christmas cookbooks and sit down with a cup of tea to browse, scribbling down notes and ideas as I go. It is one of my favourite little traditions.

One treat that is permanently on my Christmas to-bake list are Oatmeal and Raisin Cookies, they are my boyfriend's favourite cookies so it just wouldn't be Christmas without them. 

This year, I decided I wanted to make a really Christmas-y version of our favourite cookies, these not so little beauties are the delicious result.

My boyfriend described these cookies as 'Oatmeal and Raisin on crack' and I have to say, it's a pretty apt description. 

Cranberry and White Chocolate Cookies

Makes 20

240g plain flour
95g rolled oats
1 1/2 tsp baking soda
11/2 tsp baking powder
1/2 tsp salt 
1/2 tsp cinnamon 
170g unsalted butter, melted 
160g brown sugar 
85g golden caster sugar 
1 large egg 
1 tsp vanilla paste 
125g dried cranberries 
100g white chocolate, chopped into chunks 

Preheat the oven to 170C 

Line two cookie trays with baking paper and set aside. 

Place the dried cranberries in a small bowl, pour boiling water over the cranberries, just to cover and allow to sit for 5 minutes before draining and setting the cranberries aside to cool. 

Melt the butter and allow to cool slightly before proceeding. 

Combine the flour, baking soda, baking powder and salt in the bowl of a food processor and blitz to break up the oats and combine. 

In a medium mixing bowl, beat together the melted butter and both sugars. Add the egg and beat for 2-3 minutes. Add the vanilla paste and mix until evenly distributed. 

Add the flour mixture, cranberries and white chocolate and mix just until blended. 

Roll heaped tablespoons of the dough into balls, (dusting with a little icing sugar if the mixture is too sticky), place the dough balls on the prepared cookie trays and flatten slightly. 

Bake the cookies for 12-14 minutes or until the edges are golden brown but the centres are still slightly soft. 

Allow the baked cookies to cool on their trays for a few minutes before placing on a wire rack to cool completely.




Manish Dwivedi said...

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