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
  1. 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).
  2. Using a hand held or free standing electric mixer, cream butter, sugar & condensed milk until light & fluffy.
  3. Add remaining ingredients & mix well by hand to combine.
  4. 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).
  5. 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).
  6. Cool on a wire rack & store in an airtight container for up to 10 days.


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