Nutty oat and cranberry cookies with white chocolate

Fairlady
30 servings Prep: 30 mins, Cooking: 30 mins
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Starch

By Food24 November 03 2009
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Ingredients (12)

140.00 g flour
2.00 ml Baking powder
2.00 ml salt
75.00 g oats — rolled
125.00 g butter — unsalted, soft
75.00 g sugar — dark brown
100.00 g castor sugar
1.00 eggs
2.00 ml vanilla — extract
75.00 g dried cranberries
50.00 g pecan nuts — roughly chopped
140.00 g white chocolate — chips
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Method:

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.



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