White Chocolate and Dried Cranberry Cookies

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.

• Ready In: 25 mins
• Yields: 30-40 cookies

Ingredients

• 5  ounces butter
• 5  ounces plain flour
• 1⁄2 teaspoon bicarbonate of soda
• 2  ounces  ground almonds
• 2  ounces porridge oats
• 2  ounces dried cranberries
• 2  ounces soft brown sugar
• 3  ounces demerara sugar
• 5  ounces white chocolate, cut into chunks
• 1  large  egg yolk

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.