W is for white chocolate, oat & cranberry cookies
As I slowly make my way towards the end of my A-Z baking challenge, this week I made some delicious white choc, oat & cranberry cookies. The letters X, Y & Z will be quite a challenge... what on earth am I going to bake that starts with X...? Let's save that conundrum to another day & crack on with this week's recipe.
This recipe comes from my Aunty & I stumbled across it as I was flicking through my Nana's recipe books one day. It's an easy cookie to make & you can also adapt it to your liking by adding nuts, substituting white chocolate for dark if you prefer & there's no reason why you couldn't use another dried fruit option instead of cranberries. I opted for a good quality Lindt white chocolate, which makes all the difference. The tartness of the cranberries work well to counteract the sweetness of the choc - the oats add a nice chewiness to the cookies too.
The recipe made around 30 cookies (from memory - we've eaten a few since then!)
250 grams butter, softened
3 tablespoons condensed milk
3/4 cup sugar
1 1/2 cups plain flour
1 1/2 cups rolled oats
1 teaspoon baking powder
250 grams good quality white chocolate, roughly chopped
1 cup cranberries
What to do
- Pre-heat oven to 180 C static or 160 C fan bake. Line a couple of cookie trays with non-stick baking paper (remember to pre-spray them first, so the baking paper sticks to the trays).
- Using a hand held or free standing electric mixer, cream butter, sugar & condensed milk until light & fluffy.
- Add remaining ingredients & mix well by hand to combine.
- Roll tablespoonfuls of mixture into balls & place on the trays - taking care to space each cookie apart by around an inch at least. Flatten each cookie slightly by pressing down with a wet fork (just dip your fork in a cupful of water each time).
- Bake for around 20 minutes until golden (keep an eye on them, because the exact time will depend on your oven. Also rotate the trays to ensure an even bake).
- Cool on a wire rack & store in an airtight container for up to 10 days.