These cookies have cranberries, pecan nuts and chunks of white chocolate. Need I say more.
I’m trying to think where a fantastic choc chip cookie recipe is that I’ve tried before. It has rolled oats in it and it is brilliant. I will go through my cookbooks sometime and track it down because I think I would rather make that cookie and then add the cranberries, pecans and white chocolate chips. But I’m not complaining about this recipe. It is still very good. I just prefer a slightly chewier cookie. Nigella’s recipe is a little crumbly.
I used a block of white chocolate and cut it up into chunks in place of choc chips. I love chunks of chocolate so much more then choc chips. A chunk of chocolate treasure is always so much better then a chip.
Nigella has this recipe in her Christmas section of ‘Feast’ and I’m wondering now if it is also in her Christmas book. It is a good festive cookie.
cranberry and white chocolate cookies
(from Nigella Lawson’s ‘Feast’)
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup rolled oats
125g unsalted butter
1/2 cup brown sugar
1/2 cup caster sugar
1/2 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
3/4 cup white chocolate chips
Preheat oven to 180 degrees C.
Beat the butter and sugars in a mixmaster until light and creamy. Add the egg and vanilla and mix.
Mix in the rolled oats, sifted flour, baking powder and salt. Fold through the cranberries, pecans and white choc chips.
Roll out tablespoonfuls of dough into a ball and place on a lined baking sheet. Allow room for the cookies to spread. Bake for 10 – 15 minutes then cool on baking sheet for 5 minutes before moving them to a wire rack to fully cool.