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.