Lockdown Baking | Cranberry and White Chocolate Cookies



1 1/4 cups plain flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 ozs unsalted softened butter

1/2 cup packed brown sugar

1/2 cup caster sugar

1 teaspoon vanilla essence

1 1/2 cups white cooking chocolate, chopped into small pieces

1 cup of cranberries (fresh or dried)

1 large egg

Gift some, if you can bear to part with them πŸ™‚


  1. Preheat oven to 180C/160C Fan
  2. Sift the flour and baking powder together and set aside in a separate bowl
  3. Beat the butter until creamy
  4. Add in the caster sugar, brown sugar and salt and mix
  5. Lightly mix in the vanilla and the egg
  6. Scoop the flour mixture into the wet ingredients gradually (you don’t want flour flying everywhere)
  7. With a spoon, fold in the cranberries and the chocolate
  8. Scoop over-sized tablespoon dough balls onto a baking sheet two inches apart
  9. Bake for approximately 8-12 minutes. The edges should be slightly brown, and the middles will still be soft. The middles will continue to cook on the baking sheet, so make sure to take them out as soon as the edges are golden.

The recipe claims you can make 24 cookies, I managed 18.

16 thoughts on “Lockdown Baking | Cranberry and White Chocolate Cookies

  1. Oh yum! Thank you for sharing this recipe. Like you I often struggle to get the maximum number indicated in a recipe, mind you, I do like a hardy size cookie, so maybe there lies my problem. πŸ™‚

    Happy weekend.

    Liked by 1 person

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