Saturday, 24 September 2011

White Chocolate and Cranberry Cookies :)

I've adapted this recipe from a lovely book called The Children's Step-by-Step Cookbook (it even has those little 'oven glove' symbols to tell you when you need adult supervision), so I think it's safe to say this is a really easy recipe; suitable for absolute beginners.

Despite it's simplicity, it yields amazing results (lovely chewey cookies-yum!) and I often have to double the recipe to ensure the cookies actually last longer than a couple of days!

You will need:

70g caster sugar
70g soft brown sugar
115g butter (room temperature)
1 egg
1/2 teaspoon vanilla extract
140g plain flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
175g dry ingredients (i.e. chocolate chips and cranberries)

I really like the white chocolate chips (100g) and dried cranberries (75g) that I used, but you can add pretty much any other dry ingredient you like: chocolate chips, nuts, dried fruit, m&ms etc- as long as the weight is still approxmately 175g, as this keeps the ratio of cookie to filling right.

1) Place the butter and sugars in a bowl, and beat until smooth and creamy. I opt for the spoon and elbow-grease method with this recipe- the butter and sugar doesn't need air whipped into it like with a cake recipe.

2) Add the egg and vanilla extract and beat again.

3) Sift in the flour, bicarbonate of soda and salt into the bowl, then mix again until well combined. You don't have to worry about carefully folding it in- again there's no air to be trapped inside.

4) Add your other dry ingredients (chocolate chips and cranberries, or whatever else you fancy) and mix them in so they are evenly distributed.

5) Spoon the mixture onto baking trays covered in baking paper (these cookies are quite soft, so I reccommend baking paper over greased trays)  The cookies will spread A LOT when cooking, so be sure to leave large gaps.

Even these ones are too close...

6) Bake at 190C/375F/GM5 for approximately 10-15 minutes, until they are an even golden brown colour (with perhaps a teeny hint of crispyness around the edges) be carefull as they are rather time-sensitive: there's about a 3 minute window between not-quite-cooked and burnt!

See! My cookies resemble dividing cells...

Leave them to cool on the baking paper (I find that removing them when still warm generally ends up with a mess!) They will harden up quite a bit when cooled- so don't worry about undercooking them in the oven, the chances are they'll turn out nicely. Then enjoy with a cold glass of milk :)

Three guesses what I'll be trying not to eat all evening!


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