Saturday, 2 January 2010

Cranberry, Pecan and White Chocolate Chip Cookies

I made these cookies last year for Christmas and they were a big hit so I decided to make them again this year for friends and colleagues. I think I made about 250 of these in the end! The recipe is from Nigella Christmas.

Makes approximately 30

150g plain flour

1/2 tsp baking powder

1/2 teaspoon salt
75g rolled oats
125g soft butter
75g dark brown sugar
100g caster sugar
1 egg
1 tsp vanilla extract
75g dried cranberries

50g pecans, roughly chopped
150g white chocolate chips

  • Preheat the oven to 180C
  • Measure the flour, baking powder, salt and rolled oats into a bowl
  • Beat the butter and sugars in another bowl until creamy. Then beat in the egg and vanilla extract
  • Beat in the flour, baking powder, salt and oat mixture, then fold in the cranberries, chopped pecans and white chocolate chip.
  • Roll tablespoons of dough into balls with your hands and place them on a prepared baking sheet and squish the dough balls down with a fork.
  • Cook for 15 minutes until the cookies are a pale gold. They will be too soft to lift immediately off the sheet and will harden after about 5 minutes.
  • Remove with a spatula and cool fully on a wire rack.

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