Cranberry and White Chocolate Cookies

Here are a few things I believe in….and YES I made a list because I believe:

~ in lists 🙂

~ that if you don’t warm up leftovers then the calorie count is far less and really shouldn’t add up to anything

~ same goes for eating at midnight with your head in the fridge right out of the tupperware

~ same goes for food tasting…doesn’t count

~ heck same thing for a quick bite over the sink

~ the first glass of wine doesn’t count because it really is for health benefits

~ homemade cookies make people happy

~ nothing compares to peanut butter and chocolate

~ you can never have too many pairs of running shoes

~ my dogs love me unconditionally

~ my chickens are picky ladies and therefore I believe they judge me a little

ARE YOU SMILING YET?  What do you believe in?

For your time and attention I would love to give you the lovely and gorgeous (and NOT a size 2!) Nigella Lawson’s Cranberry and White Chocolate Cookies.  I know some of you might think of this as “holiday” cookies but I say Holiday Scmholiday!  😉

Cranberry and White Chocolate Cookies

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup rolled oats

1 stick plus 1 tablespoon soft unsalted butter

1/2 cup dark brown sugar

1/2 cup superfine sugar

1 egg

1/2 teaspoon pure vanilla extract

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/4 cup white chocolate chips

How to:

Preheat the oven to 350°F.  Line your baking sheet with parchment paper or silicone pads, set aside.

Measure out the flour, baking powder, salt and rolled oats into a bowl.  Set aside.

Put the butter and sugars into another bowl and beat together until creamy.  Add the egg and vanilla.  Combine well.

Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and white chocolate (or chips if you prefer), chopped into small dice.  Set the bowl of cookie dough in the fridge for 10–15 minutes.

Roll tablespoonfuls of dough into a ball with your hands (or use a scoop!), and then place them on you prepared baking sheet and squish the dough balls down with a fork.

let’s remember a gentle touch goes a long way 😉

Cook for 15 minutes; when ready, the cookies will be a pale gold, but be too soft to lift immediately off the baking sheet, so leave the sheet on a cool surface and let them harden for about 5 minutes.  Remove with a spatula to cool fully on a wire rack.

the only reason I was able to let them cool was because we are dog sitting and I had to tend to the pets….glad I had to!

Beautiful!

Printer Friendly: Cranberry and White Chocolate Cookies

Peace and Believe,

Isabelle

4 thoughts on “Cranberry and White Chocolate Cookies

  1. Pingback: Happy 10/11/12! « a little lunch

  2. Pingback: Homemade Holiday Gifts & Treats. Part One: Sweets | Isabelle at home

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