Cranberry and White Chocolate Cookies

These soft but chewy cookies are a gorgeous combination of smooth white chocolate, blended wonderfully with the cranberries, the rolled oats and crunchy pecans.

The recipe is adapted from Nigella's Christmas cookbook.


- 125g soft butter
- 100g unrefined sugar
- 1 egg
- 1 tsp vanilla extract
- 150g wholemeal flour
- 1/2 tsp baking powder
- pinch of salt
- 75g rolled oats
- 75g dried cranberries
- 50g walnuts, roughly chopped
- 150g white chocolate, roughly chopped

Preheat the oven to 180oC/ 350°F/gas mark 4.

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 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.

Roll tablespoonfuls 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.

Bake for 15 minutes; when ready, the cookies will be tinged a pale gold.

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