It’s cookie o’clock, folks.
I know, I know, two blog posts in the space of less than two days: it’s a little ambitious for me, but hey. We’re stuck indoors again thanks to It Which Shall Not Be Named and Mama’s feeling like doing some [more] baking.
Today we’re baking one of my absolute favourites: white chocolate and cranberry cookies. Yum.
Let me just put this out there right now: these are not sugar free; in fact, they contain two different kinds of sugar. These are not fat free. These are not low-carb, nor are they packed with any trendy ingredients like chia seeds or kale. I mean, they’ve got dried cranberries in them, so if you want to feel virtuous and buy the “Reduced Sugar” Craisins then you go right on ahead and do that.
But gosh, just look at them. Aren’t they pretty? These turned out so yummy that I’m baking a second batch this afternoon once Her Highness awakens from her middle-of-the-day slumber.
I am pleased to report that the first batch did not last even 4 hours – but I was smart about it, I distributed the burden with my gorgeous mommy friends who unwittingly came over with their kids for a play date last Thursday and thought I’d only be serving cut fruit and rice crackers. Talk about true friendship. Thanks ladies.
So let’s get straight to it, shall we?
You will need:
- 113g softened butter (I know this is a very specific measurement, but it’s actually half of a typical 227g block, so it’s perfectly logical, trust me)
- 1/2 cup packed brown sugar
- 1/2 cup caster sugar
- 2 tsp vanilla extract
- 1 egg
- 1 1/2 cups plain flour (if you use cake flour they will be even lighter and softer!)
- 1 1/2 tsp baking soda
- 1 cup dried cranberries
- 1 1/2 cup white chocolate chips
- Preheat your oven to 175°C.
- Cream together the butter, brown sugar and caster sugar until it’s all nice and fluffy. I used a hand-held electric mixer but you can do this by hand if you don’t have one.
- Beat in the egg and vanilla extract.
- In a separate bowl, combine the flour and baking soda and then add it in slowly into the butter/sugar mixture.
- With a wooden spoon, stir in the cranberries and chocolate chips until evenly distributed.
- You’ll end up with a pretty sticky mixture, so just spoon about 1 heaped tablespoon of the mixture onto a greased oven tray (or one lined with baking paper). Make sure you leave some space between each spoonful as these babies spread out and puff up beautifully.
- Bake for approximately 10-13 minutes. When they’re golden, but still a little soft, that’s the perfect time to take them out. They’ll harden as they cool.
- Cool them on a wire rack for as long as you can stand and then dig in!
Make sure to let me know if you try these babies out! I warn you though – they’re addictive!