Oaty White Chocolate & Cranberry Cookies
These are the perfect treat to pair with a cup of tea or coffee!
Serves 30|Takes 35 minutes
90g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
125g unsalted butter, softened to room temperature
65g light brown sugar
60g caster sugar
1 large egg, room temperature
1 tsp vanilla extract
150g Flahavan’s Oats
50g dried cranberries
100g white chocolate chips
In a medium bowl mix together the flour, bicarbonate of soda and salt. Set aside.
In the bowl of your stand mixer, beat the butter for about 1 minute until smooth and creamy. Add the brown sugar and caster sugar, continuing to beat for about 3 minutes on a medium speed until smooth.
Combine the egg and vanilla extract with the creamed butter and sugar. Beat on a medium speed, ensuring all ingredients are combined.
Place the dry ingredients into the wet mixture and mix on a low speed until the flour is combined. Add the oats, dried cranberries, and white chocolate chips. Mix until fully combined into a dough then cover with cling film and chill for 30 mins.
Preheat the oven to 160°C. Line two baking sheets with baking paper,
Use a teaspoon to create balls of the cookie dough (approx. 25g each) and add to the lined tray, pressing down with the back of a spoon and spacing cookies evenly as they may spread when baking. Bake for around 10 minutes or until golden around the edges.
Remove from the oven, and allow to cool completely before removing from the baking sheet and storing.