White Chocolate & Cranberry Cookies

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The final cookie I made for the cookie station at my sister’s wedding (and my personal favourite) was white chocolate and cranberry cookies.

White Chocolate & Cranberry Cookies | The Purple Pumpkin Blog


These cookies are so tasty and chewy and full of flavour – I think they are yummy! Jump to print or save the recipe and enjoy!

White Chocolate & Cranberry Cookies | The Purple Pumpkin Blog
White Chocolate & Cranberry Cookies | The Purple Pumpkin Blog
White Chocolate & Cranberry Cookies | The Purple Pumpkin Blog


White Chocolate & Cranberry Cookies

Makes 24

Ingredients

  • 115g (4oz) unsalted butter
  • 200g (7oz) caster sugar
  • 1 egg
  • 2 tsp vanilla essence
  • 190g (6½oz) plain flour
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 50g (2oz) porridge oats
  • 225g (8oz) white chocolate chunks
  • 75g (3oz) dried cranberries

Method

  1. Pre-heat the oven to 190C/375F/Gas 5
  2. In a bowl, sift the flour, bicarbonate of soda, baking powder and salt together and stir in the porridge oats
  3. In another bowl, beat together the butter and caster sugar until smooth and creamy, then add the egg and vanilla essence
  4. Add the dry ingredients to the butter and mix together well to start forming a dough, then add the chocolate chunks and cranberries
  5. Form into one or two log shapes 3cm (1½”) in diameter and roll up in some greaseproof paper
  6. Put the dough in the fridge for a couple of hours to firm up – you can leave the dough for long (a day or two) if you need to, just allow to come to room temperature a little before slicing – I found that easier
  7. When you are ready to bake, slice the dough into ½cm (¼”) discs and place onto a baking sheet about 4cm (1½”) apart
  8. Bake for 8-10 minutes
  9. Cool for five minutes on the baking sheet then transfer to a wire rack to cool completely
  10. Store in an airtight container for up to 5 days

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