Cranberry, White Chocolate, Oatmeal Cookie

I realize I've posted many things in the past as best thing EVERRR, fan-freaking-tastic, or yummylicious - using capital letters, exclamation points and whatever bells and whistles I can think of. But rarely do I ever make the bold statement that something is my favorite. Well friends, this is one of my absolute favorite cookies. In fact, I vividly remember the day they entered my life! It was a bright sunny day in March, I was at the beach, there was a slight breeze in the air - okay, maybe I'm being the tiniest bit melodramatic, but really, these cookies are fabulous! They're crispy and soft, but chewy. Sweet but tart. They're just (insert sigh) the best cookies EVERRR :D Give 'em a try and hopefully they'll become a favorite of yours too.

Cranberry, White Chocolate, Oatmeal Cookie

Recipe from Nigella Lawson

Makes 40 1-1/2” cookies

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 stick plus 1 tablespoon soft unsalted butter
  • 1/2 cup dark brown sugar
  • 1/2 cup superfine sugar
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup pecans, roughly chopped
  • 3/4 cup white chocolate chips, roughly chopped


Preheat the oven to 350°F.

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, (I use a small cookie scoop) 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.

Cook for 9-11 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. (I like to make them extra crispy around the edges so I keep them in a bit longer until the bottoms are a golden brown then take them out of the oven and leave them on the tray for 5 minutes longer) Remove with a spatula or whatever to cool fully on a wire rack.