I don't make a lot of cookies, but when I do these are top of my list as they are are so good and it just wouldn't be Christmas without them! The combination of the juicy, tart cranberries with the sweet white chocolate is a match made in heaven. These have become our annual cookies for enjoying while decorating the Christmas tree with a mug of steaming hot chocolate but they are perfect for any occasion whether it's writing your Christmas cards, for a cookie swap, to take to a party as a hostess gift or simply for just sitting down with a good cup of tea and putting your feet up for a moment! They won't last long though so you might want to make a couple of batches....and if that doesn't tempt you they also freeze well so you can make them in advance, keep a few for yourself and freeze the rest for whenever you need them. One thing's for sure though, if you leave these out for Santa you will definitely top the 'nice' list!
Makes approx. 15 - 20 cookies depending on how big you make them.
150g all-purpose or plain flour
½ tsp baking powder
½ tsp salt
100g rolled oats
125g soft unsalted butter
75g dark brown sugar
100g caster sugar
1 tsp vanilla extract
1 large egg
100g dried cranberries
150g white chocolate chips
Preheat the oven to 350F/ 180C and line 2 baking sheets with greaseproof paper then set aside.
Put the flour, baking powder, salt and oats into a bowl and mix then put to the side.
If you have a KitchenAid (or other stand mixer) put the softened butter and both the sugar into it then using the paddle attachment beat together until softened and creamy. (If you don't have a stand mixer use either a hand mixer or just some good old fashion arm power!) Add the vanilla and egg and continue to beat until it is properly mixed in, making sure to stop and scrape down the sides of the bowl.
Add the flour mixture and continue to mix until combined then turn the mixer off and remove the bowl before folding in the cranberries and chocolate.
You can either roll tablespoons of the mixture with your hands or if you have one I use a medium sized ice cream scoop, which in my opinion makes the perfect sized cookies (plus it's easier and they are all evenly sized!). Either way put a good sized spoonful of the cookie mixture onto the lined baking sheets, leaving spaces in between each one. Gently press down the cookies a little to flatten them slightly then bake in the oven for 15 minutes. After 15 minutes they will still feel a bit soft but should be a light golden colour so remove them and leave on the baking tray for 5 minutes in which time they will harden. Transfer the cookies to a wire rack and allow to cool (as long as you can patiently wait!) before treating yourself to the most delicious and easy Christmas cookie!
