a cake for the weekend :: cranberry & white chocolate cookies

cranberry & white chocolate cookies :: circle of pine trees blog

cranberry & white chocolate cookies :: circle of pine trees blog

cranberry & white chocolate cookies :: circle of pine trees blog

cranberry & white chocolate cookies :: circle of pine trees blog

There are so many traditions that come with the festive season. The carols, the tree, the school nativity. Most of all, it’s the little rituals that belong to our own family which I find particularly soothing. I have been baking Cranberry and White Chocolate cookies in the run-up to Christmas for almost a decade now. Despite the fact that they are scrumptious, and quite possibly my husband’s favourite cookie, I don’t bake them at any other time of year. Often, I intend to, but for one reason or another I never quite manage it until December comes around again.

The oats, cranberries and pecans could almost fool you into believing that these were in some way healthy, but of course, there are also ample quantities of butter and sugar, not to mention little nuggets of white chocolate. Like so many of the recipes that I bake again and again, these originate from Nigella (#teamNigella!), although I have tweaked the recipe slightly.

Should  you fancy a break from the mince pies, they are just perfect with your morning cuppa. The boys have been having them with a glass of milk as an after-school treat. It is nearly Christmas, after all!

Cranberry and White Chocolate Cookies

Makes 30

150g plain flour
½ tsp baking powder
75g rolled oats
125g soft butter
75g light brown sugar
100g caster sugar
1 egg
1 tsp vanilla extract
75g dried cranberries
50g pecans, roughly chopped
a 100g bar of white chocolate, cut into small chunks

Preheat the oven to 180oC/ 350°F/gas mark 4. Grease or line two baking sheets
Measure out the flour, baking powder and rolled oats into a bowl.

Put the butter and sugars into another bowl and beat together until creamy, then beat in the egg and vanilla.

Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and white chocolate chunks. If you have time, let the dough rest in the fridge for 15 minutes.

Roll tablespoonfuls of dough into a ball with your hands, and then place them on the baking sheets, and squish the dough balls down with a fork.

Cook for 15 minutes; when ready, the cookies will be tinged a pale gold. They will be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.

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