Wednesday, August 22, 2012

Cranberries, Macadamias and White Chocolate

Today's cookie recipe is an idea that I've been meaning to try for awhile, and it is not overly original but definitely a winning combination. The recipe is based on my new favourite chocolate chip cookie recipe, which makes me feel sort of like I'm betraying my old go-to chocolate chip recipe, but this new one really is good. I think it might be the addition of rolled oats. I will have to make both recipes alongside each other one day and really figure out what is the difference, and if I like one better. For now though, this particular cookie adaptation was a big hit, with at least one recipient insisting that these were her favourite cookie so far. Plus you could try to tell people that they are healthy, what with the oats, cranberries and macadamia nuts. You can ignore all the sugar and butter.

Cranberry, Macadamia & White Chocolate Cookies

225 grams butter, softened
1 cup brown sugar
3/4 cup white sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla essence
1 cup macadamia nuts (chopped)
1 cup dried cranberries
200 grams white chocolate
1/4 teaspoon cinnamon
2 cups plain flour
1/2 teaspoon baking powder
1 cup rolled oats

Turn the oven on to 200 degrees celsius and prepare a couple of cookie sheets. Then place the softened butter in a large bowl and beat the sugar into it until it is smooth and creamy.

Add the egg, extra egg yolk and vanilla essence and beat well until the mixture is smooth again. Then stir in the cranberries, macadamias and chocolate.

Add the cinnamon, flour, baking powder and rolled oats and combine using a spoon or your hands (by the end you will have to use your hands to really combine it properly). Then roll the dough into balls and press onto a prepared cookie tray, leaving room for them to spread. Bake each batch for 12 to 15 minutes (depending on your oven and how crispy you like your cookies).

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