This is one of the Christmas recipes that we return to year after year. After all, what's not to love about the combination of white chocolate and cranberries in a cookie?! Not everyone in our house loves nuts, so I tend to do half the mixture without and then add a handful of chopped walnuts or pecans to the second half. Personally I think they're better with nuts, but our kids would disagree.
- 150g plain flour
- 100g oats (we used jumbo but rolled would work too)
- 125g unsalted butter
- 1/2 teaspoon baking powder
- A pinch of salt
- One egg, beaten
- 100g white chocolate chips or chunks
- 50g dried cranberries
- 100g caster sugar
- 50g soft brown sugar
- A few drops of vanilla essence
- Handful of walnuts or pecans, chopped (Optional)
1. Pre-heat the oven to 180c/gas mark 6 and line two baking trays.
2. Put the butter and sugars into a bowl and mix really well until light and fairly fluffy (do this by hand with a wooden spoon or in a food mixer).
3. Add the beaten egg and vanilla and mix well.
4. Add all the remaining ingredients and mix again until well combined - it should form a stiffish dough.
5. Break off golf-ball-sized pieces, roll into a ball, place on the lined tray and flatten slightly. Continue with all of the mixture, leaving a good gap between each of the balls.
6. Bake for around 15 minutes until golden around the edges. They will be suspiciously soft, but allow to cool on the tray and all will be well! Enjoy.
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