White Chocolate & Cranberry Cookies
These cookies have a much more crispy and chewy texture than my chocolate chip cookie recipe. The kids will enjoy rolling the cookie dough into balls - just watch they don't be tempted to nibble the white chocolate before it goes into the dough!!
200g soft brown sugar (or white sugar if you don’t have brown)
1 teaspoon vanilla extract
175g plain flour
½ teaspoon baking powder
½ teaspoon salt
150g white chocolate chunks
75g dried cranberries
Preheat the oven to 180 degrees Celsius/Gas mark 4.
Cream the butter and sugar together, with a wooden spoon, in a mixing bowl.
Beat the egg in a small bowl and mix in the vanilla extract.
Pour the egg mixture into the butter and sugar and mix to combine.
Add the flour, baking powder, salt, dried cranberries and chocolate chunks. Mix until you get a stiff dough.
Shape the cookie dough into small balls about 3cm in diameter.
Place the balls on 3 baking sheets lined with greaseproof paper. Make sure they are well spread out. The dough will make approximately 26 cookies. If you don’t have enough baking sheets you can keep the dough in the fridge until the following day or roll it into a log and freeze.
Bake the cookies for 10 - 12 minutes until golden brown.
Remove from the oven using oven mitts and allow to cool for 5 minutes before transferring with a palette knife to a wire rack to cool completely. The cookies will be soft when they come out of the oven at first but harden as they cool.