White Chocolate and Dried Cranberry Cookies

Total Time
25mins
Prep 15 mins
Cook 10 mins

These scrumptious little oat cookies studded with chunks of white chocolate and cranberries are simply irresistible. These are so yummy and are a tiny bit healthy too! They keep perfectly for 4 or 5 days, and they freeze too.

Directions

  1. Preheat the oven to 350°F
  2. Melt the butter, and allow to cool.
  3. Sift the flour and the bicarbonate of soda into a mixing bowl.
  4. Add the ground almonds, oats, dried fruit, soft brown sugar, sugar and the chocolate chunks and mix well.
  5. Mix the cooled melted butter with the egg yolk and pour into the dry ingredients, stirring to combine.
  6. With your hands, form into walnut-sized balls and arrange slightly apart from each other on 2 baking trays.
  7. Gently flatten the biscuits slightly and place in the preheated oven for 8-10 minutes or until golden.
  8. Allow to cool a little on the trays before transferring them to a wire rack to finish cooling.
Most Helpful

These cookies are so good, we couldn't stop eating them. Usually when I bake cookies, they last a couple of weeks but these really went fast!

Irmgard January 15, 2012