Swap your regular choc-chip cookie recipe for this yummy cranberry and white chocolate oat variety. They're crunchy and filling with chewy bits of cranberry.
- 250 g unsalted butter, chopped, room temperature
- ½ cup caster sugar
- ⅓ cup brown sugar, firmly packed
- 2 tsp vanilla bean paste
- 2 eggs, room temperature
- 1 ¾ cups plain flour
- 1 tsp baking powder
- 1 ½ cups rolled oats
- 200 g block white chocolate, coarsely chopped
- ½ cup dried cranberries
- Grease and line two large oven trays with baking paper.
- Beat butter, both sugars and vanilla in a small bowl of an electric mixer until fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Stir in combined sifted flour and baking powder. Add oats, chocolate and cranberries. Mix well.
- Using damp hands, roll ¼ cups of mixture into balls. Place 4cm apart on prepared trays. Press to slightly flatten
- Cook in a moderately slow oven (160°C), swapping trays halfway through, for about 20 to 25 minutes, or until lightly browned and firm to touch. Remove. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||17.4 g|
|Total carbohydrates||70.0 g|
|- Sugars||38.0 g|
|Dietary fibre||4.0 g|