For anyone who has tried my regular white chocolate and cranberry cookies (and they’re just about my favourite cookie) you’ll know I’m not a stickler for convention – they’re just too good to enjoy only at Christmas!
That said, with Santa’s arrival not too far off and as I perfect my seasonal recipes, I wanted to give these cookies a more festive feel. I tinkered with the spices and I think this is just the right amount to complement the sweet tartness of the cranberries and the creamy richness of the white chocolate! And just to add to the holiday feel, I’ve thrown in red, white and green hundreds and thousands.
My children loved these and they look lovely as part of a big display!
- 4½ ounces / 125g unsalted butter, softened
- 3½ ounces / 100g caster sugar
- 2½ ounces / 75g light soft brown sugar
- 1 egg
- ½ teaspoon of vanilla extract
- 4½ ounces / 140g plain flour
- 2¾ ounces / 80g oats
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- 3½ ounces / 100g dried cranberries
- 7 ounces / 200g white chocolate chips
- 1¾ ounces / 50g Christmas hundreds and thousands plus extra to decorate
Preheat the oven to 350°F / 180°C (320°F / 160°C fan).
Line two baking sheets with greaseproof paper.
In a bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla and mix until fully combined.
In a separate bowl, mix the flour, oats, baking powder, salt, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and combine.
Add the cranberries, chocolate and 1¾ ounces / 50g of Christmas hundreds and thousands and fold in by hand.
Divide the cookie dough into 16 balls, placing 8 on each tray.
Put in the oven for 15 minutes and on removing from the oven, sprinkle immediately with some more hundreds and thousands to decorate.
Set aside to cool for 5 minutes before removing to a wire rack.