Cranberry and White Chocolate Cookie


With fun stuff though.

Made biscuits.

Crap photo.

Great cookies.

Trust me.

White Chocolate and Cranberry Cookies (adapted from Ottolenghi)

100g salted butter, room temperature

1 tspn vanilla essence

60g caster sugar

60g soft brown sugar

1 egg, beaten slightly

80g plain flour

1/2 tpsn baking powder

1/2 tspn bicarbonate of soda

100g finely ground oatmeal

75g white chocolate, chopped into small pieces

100g dried cranberries

  • Cream together the butter and sugars and vanilla.  Add the egg little by little and combine gently.
  • Sift the flour, baking powder and bicarb into the creamed sugar and butter.  Add the oatmeal and chocolate and cranberries and stir until just combined.
  • Chill the mixture in the fridge for at least 1 hour.  Pre-heat the oven to 170 oC
  • Roll into gobstopper sized balls and place onto baking paper lined trays at least 5 cm apart.
  • Bake in the oven for 7-10 minutes until golden.  Cool on a baking tray.

* This recipe makes at least 30 cookies.  Dough keeps well in the fridge for a couple of days.


3 thoughts on “Cranberry and White Chocolate Cookie

  1. I made cranberry-white choc crusts last year, didn’t turn out very well though, too little of the crunchy crust thing. These looks way nicer:)

    Have a lovely Christmas, Wendy! Hugs to sweet, Marco!

  2. Wendy

    Just wanted to let you know how much I love your blog.

    It’s so inspiring!

    The photography is excellent – what camera do you have?


  3. Pia – Thank you! Have a lovely Christmas yourselves!

    Katrina – Aren’t you lovely? Thank you. 🙂 I have a Panasonic DZ18. Got it in March of this year and absolutely adore it!

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