Ingredients:
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
Method:
- Preheat oven to 180C/160C Fan
- Sift the flour and baking powder together and set aside in a separate bowl
- Beat the butter until creamy
- Add in the caster sugar, brown sugar and salt and mix
- Lightly mix in the vanilla and the egg
- Scoop the flour mixture into the wet ingredients gradually (you don’t want flour flying everywhere)
- With a spoon, fold in the cranberries and the chocolate
- Scoop over-sized tablespoon dough balls onto a baking sheet two inches apart
- 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.
This West London Life 
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. π
Happy weekend.
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Absolutely, no-one wants a tiny cookie. No-one. π
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I’m guessing that as these have cranberries in them, they can be considered one of your five a day? π
they sound delicious!
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That was my thinking exactly! π
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I’m not sure if this is the exact recipe, but I made something similar before Christmas. They were delicious! I still have a few in the freezer! They are even good to eat frozen!
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Mine weren’t around long enough to be frozen! π I might make more this weekend, what with being at home and all …
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Such a prettily coloured cookie! Were there only 18 because you’d eaten some of the mixture raw? Always seemed to be a hazard whenever I baked with our children!
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Not the case here. π My version of a heaped tablespoon obviously isn’t the same as the recipe’s original author.
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