May 8, 2009

Cranberry and White Chocolate Cookies

Cranberry and White Choc Cookies

MUNCH RATING: 3/5
I first tried this combination in San Francisco when Steve and I bought a hot chocolate and cookie from a Mrs Field’s shop (a bit like Millie’s Cookies). The cookie was soft and chewy and this recipe (I adapted it from a BBC Good Food book) is quite a good imitation and were well received by my chief tasters!
I have since found a recipe online for Mrs Field’s cookies, so I’ll try making that next time because it contains oats which I like to use so the cookies are slightly healthy!

This is still a great recipe though, because you don’t need many ingredients and it’s really quick and simple to make. However, they were a bit greasy.
  • Makes: 18-20
  • Oven temperature: Gas mark 4/350°F/180°C
  • You will need: large baking sheet, lined with greaseproof paper

Ingredients:
  • 250g/9oz butter, softened
  • 50/2oz caster sugar
  • 100g/3½oz light muscovado sugar
  • 300g/10oz self raising flour
  • 2 Tablespoons milk
  • 100g/3½oz white chocolate, roughly chopped
  • 75g/3oz dried cranberries 

Directions:
  1. Preheat the oven to Gas mark 4/350°F/180°C.
  2. Line 2 or 3 baking sheets with greaseproof paper (or bake in batches).
  3. In a large bowl, beat together the butter and sugars until light and fluffy. Stir in the flour and milk and mix well until fully incorporated (It might look quite dry to begin with but persevere mixing and it will come together!).
  4. Then stir in the chocolate and cranberries and mix well.
  5. Divide the mixture into 18-20 equal portions and roughly shape each portion into a ball, about the size of a golf ball.
  6. Put onto the baking sheets spaced well apart to allow for spreading. Lightly flatten each cookie with your fingertips.
  7. Bake for 15-20 minutes (mine took 17 minutes) until the cookies are pale golden around the edges, but still feel soft in the centre. (Depending on your oven, it’s a good idea to rotate the trays halfway through cooking to ensure even browning).
  8. Cool on the baking sheets for 5 minutes, then transfer to a wire rack and allow to cool completely.

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