HoHoHo! Happy 7th of December to one and all! Let’s pop our baking hats on shall we? Today I’m going to share my own (kinda) recipe for Oatmeal, Cranberry and White Chocolate cookies. The first time I made them I got the recipe from The Smitten Kitten, but over time I’ve adapted it to our tastes. Essentially they’re not all that Christmassy – you can make them throughout the year – but rest assured if you whip up a batch of these and pass them round your family with a glass of mulled wine you will be onto a winner.
*Side note: I work in cups even though I live in a metric world. This is purely because I have crap scales. The only thing I do measure with scales is the butter.
- 120g softened butter
- 2/3 cup light brown sugar
- 1 large egg
- 1 teaspoon of Vanilla Extract
- ¾ cup of plain flour
- ½ teaspoon of baking powder
- ½ teaspoon of cinnamon
- ¼ teaspoon of ground ginger
- ¼ teaspoon of salt
- 1 ½ cups of porridge oats
- ¾ cup of cranberries
- ¾ cup of white chocolate chips
- In a large bowl cream the butter and sugar together. Then add the egg and vanilla and mix until smooth.
- In another bowl, combine the flour, baking powder, cinnamon, ginger and salt together. I just dump everything in and then give it a quick whirl with a whisk.
- Stir the dry ingredients into the butter mixture in stages to make sure everything is combined. I usually do this in 4 goes (add ¼ of the mixture, stir, repeat).
- Grab your oats, cranberries and chocolate chips and get to combining. I like to stir in the oats first, then the cranberries and finally the chocolate. You will need some pretty big guns for this step, thankfully I’m a partially related to Hulk Hogan.
- Once everything is mixed thoroughly scoop out the dough onto some cling-film, cover and then stick it in the freezer for 15 minutes and get your oven started. A better person would put it in the fridge for an hour but who has the time for that! This just sets up the butter and the dough is easier to work with.
- Your oven should be at about 180°C (Fan ovens 160°C).
- Separate the dough into little balls with your hands and then press them down onto a baking sheet covered with greaseproof paper.
- Bake for 20 minutes until the edges start to look golden brown. I will say that my oven is pretty pants so check your cookies after about 12 minutes and judge it from there.
At this point I take them out of the oven and let them sit on the tray to set for 5 minutes and then transfer them to a cooling rack. Apparently this is the tastiest thing that I can make in Ian’s opinion. He’s my harshest critic so I would take his word as law!
The dough can also be frozen before baking if you want to make it ahead of time. I find that they don’t rise as much but they still taste as good! Also you can double up the recipe to make more and it doesn’t do it any harm. Enjoy!