This recipe for white chocolate cookies with cranberries is one of my more experienced recipes which has been tried and tested without fail, at 45 minutes to prep and bake this recipe doesn’t fit into my quick and easy category but the final product is well worth the effort. Small dollops of the final mixture on the baking tray makes cute and quirky bite-sized cookies, whilst larger spoonfuls can produce elegantly indulgent biscuits.
Cooking Time: 45 Minutes. Makes 2 Dozen large cookies or 45 small to medium-sized cookies
- 3 x 200g/7oz white chocolate bars, chopped
- 100g light muscovado sugar
- 175g golden caster sugar
- 100g dried cranberries
- 100g macadamia nuts , chopped
- Pre-heat the oven to 180C/160C fan/gas 4. Melt 170g of the white chocolate in a baking bowl over a saucepan of simmering water, then allow to cool.
- Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk.
- Using a wooden spoon stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.
- Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and cranberries.
- Bake in batches for 12 mins until pale golden and leave to harden for 1-2 mins before cooling on a wire rack.
One thing I love about this recipe is that can last about two weeks simply by freezing the cookie dough and baking small amounts of the biscuits if and when you feel like enjoying them, to do so open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. You can bake them from frozen within about 15-20 minutes but it’s always best to make sure the cookie dough is used within 3 months but on the up side I really can’t see your mix lasting that long!