White Chocolate & Cranberry Cookies
(6 large cookies)
100g soft butter
40g light brown sugar
60g caster sugar
125g plain flour
25g porridge oats
25g white chocolate chips *
25g dried cranberries *
*Use whatever mixture of chocolate, nuts, dried fruits you want.
Put the soft butter, light brown sugar and caster sugar into a bowl. Mix together with a whisk until pale and creamy.
Add the plain flour, porridge oats and a pinch of salt.
Mix together with a spatula or a spoon until all the flour is combined. The mixture will look quite dry – that’s fine.
Add the white chocolate chips and dried cranberries (or your choice of flavouring) to the bowl, and stir.
The dough should stick together when pressed into a ball shape.
If it’s too dry, add a spoon of water and mix until it sticks together. Put a sheet of cling film out on the work surface.
Pour the mix on top and squash together to form a sausage shape. Wrap the dough in the clingfilm.
Place in the fridge for 1 hour, or freeze for 20 mins.
Preheat the oven to 160C.
Line a baking tray.
Cut into slices and place on the lined tray, leaving a gap between each cookie.
Bake in the oven for 15 mins. Enjoy!
WARNING… these are sooooo addictive!
These will keep in the fridge for a week, and you can then
bake a few whenever you want them.