Nutty oat and cranberry cookies with white chocolate

Recipe from: 12/1/2004 12:00:00 AM

Ingredients 12
Servings 30
Time about 30 minutes

Ingredients

  • 140
    g
    flour
  • 2
    ml
    baking powder
  • 2
    ml
    salt
  • 75
    g
    rolled oats
  • 125
    g
    soft, unsalted butter
  • 75
    g
    dark brown sugar
  • 100
    g
    castor sugar
  • 1
    egg
  • 2
    ml
    vanilla extract
  • 75
    g
    dried cranberries
  • 50
    g
    pecans, roughly chopped
  • 140
    g
    white chocolate chips
 

Method

about 30 minutes
 
Preheat the oven to 180 °C.
Measure out the flour, baking powder, salt and rolled oats into a bowl.
Put the butter and sugars into another bowl and beat together until creamy. (This is obviously easier with an electric mixer of some kind, but you just need to put some muscle into it otherwise.)
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 chocolate chips or white chocolate, chopped into small dice.
Set the bowl of biscuit dough in the fridge for 10 to 15 minutes.
Roll spoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork.
You may need two baking sheets, or be prepared to make these in two batches.
Cook for 15 minutes; when ready, the cookies will be tinged a pale gold but will be too soft to lift off the tray immediately, so leave the tray on a cool surface and let them harden for about five minutes.
Remove with a spatula or whatever to cool fully on a wire rack.
 

Read more on: starch  |  bake
 

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