White Chocolate and Cranberry Cookies

 cookie dough

Now that September has hit, everyone is in a tizz about Autumn's impending approach. As the wind and rain lash down outside, it certainly feels like we have successfully transitioned into yet another season - although the glorious sunshine yesterday had me bouncing through town. So it seems we must contend with the daily struggle over whether or not to take a coat for a few more weeks yet. Whilst we all seem keen to rush into Autumn's open arms, I'm sure that it won't be long before we are bemoaning the constant grey weather and getting our hair soaked after yet another umbrella decides to break in the gales.

However, there is one part of Autumn that is guaranteed to please. I'm talking, of course, about the food. Sumptuous stews, roasts replete with towering trimmings, yummy Yorkshire puddings, crumbles chock full of Autumn fruits, glorious gravy and splendid sponge puddings. There are certain flavour combinations that invoke an Autumnal feeling, of roaring fires, preparing for Christmas and wrapping up in jumpers and scarves. For me, chocolate, cranberry and orange are a perfect pairing which prepares you for the long, cold nights ahead. In cookie format, these flavours are simply divine.

white chocolate and cranberry cookies

To make 16 big cookies, you'll need:

  • 250g plain flour
  • 1/2 tsp. bicarbonate of soda
  • pinch of salt
  • 100g white chocolate chunks
  • 100g dried cranberries
  • zest of 1 orange
  • 175g unsalted butter, softened
  • 200g soft brown sugar
  • 100g caster sugar
  • 1 tbsp. vanilla extract or paste
  • 1 egg and 1 egg yolk

 1. Pop all of your dry ingredients (flour, bicarb of soda, salt, cranberries, white chocolate, orange zest) into one bowl and mix together.

dry ingredients

2. Mix all of the wet ingredients together in a separate bowl (sugar, butter, egg, vanilla).

mixing ingredients

 3. Combine the two until you get a dough. It might be a bit stiff, but don't worry too much!

cookie mixturemixing dough

4. Using your hands, make 16 small balls of dough. Place on trays covered in greaseproof paper with plenty of space to spread out.

5. Place in an oven, preheated to 170°C for 10-12 minutes until the dough has spread out and started to crack and brown slightly on the top.

6. Cool on the trays for a few minutes and then transfer to a wire rack. Eat warm with ice cream, or pop into tupperware and enjoy with friends the next day.