Cranberry and White Chocolate Chunk Cookies

When you have 200 places to be, 600 people to see, 400 presents to buy, 900 labels to write, 500 gifts to wrap all before Christmas Eve, bake some cookies. Makes sense, right?



Cranberry and White Chocolate Chunk Cookies
slightly adapted from here
Makes 25 - 30 cookies

150g plain flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
75g rolled oats
125g unsalted butter, softened
75g dark brown sugar
100g caster sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
75g dried cranberries
50g pine nuts
150g white chocolate, chopped into chunks
100g white chocolate, melted for drizzling

Preheat the oven to 180C (350F). Line two baking sheets with baking paper and set aside.

Combine the flour, baking powder, salt and oats in a bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed for about 4 minutes, until light and fluffy. Beat in the egg and vanilla. Reduce the speed of the mixer to low and add the dry ingredients. Mix just until combined. Fold in the cranberries, pine nuts and white chocolate chunks.

Roll heaped tablespoons of cookie dough into balls. Put the balls onto the prepared baking sheets and press down lightly to flatten slightly.

Bake for 15 minutes, rotating the baking sheets halfway through cooking time. The cookies are done when they are a pale golden around the edges. Leave to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Drizzle with melted white chocolate.