Sometimes I feel like eating things at unusual times of year. Soup in summer, salads in winter and so on. So it was no surprise that as the sun came out and the weather people declared record temperatures for this time of year, I fancied Nigella's cranberry and white chocolate cookies. I had intended to make these over Christmas (an annual tradition) but I never got around to it.
Ingredients (Makes 30 according to Nigella, I made 17, must have been fatties),
150g Plain Flour
1/2 tsp baking powder
1/2 tsp salt
75g rolled oats
125g soft butter
75g dark brown sugar
100g caster sugar
1 egg
1 tsp vanilla extract
75g dried cranberries
50g peacans
150g white chocolate chips (I used around half of this due to insufficient chocs at home)
Preheat oven to 180 (gas mark 4). Measure flour, baking powder, salt and rolled oats into a bowl. Then mix butter and sugars until creamy, and add egg and vanilla.
Beat in the flour, baking powder, salt and oat mixture, then fold in the cranberries, chopped peacans and chocolate chips.
They will be very soft when they come out, but resist the temptation to put them back in the oven. They will firm up. Mine came out a bit flatter than the photo in the book, but they still had that all-important soft gooeyness that is essential to a good cookie.
The mixture was enough for 2 batches, and my second lot weren't spaced out enough hence these conjoined cookies. Made no difference to the taste though and I still gobbled them up. Yum.
