Antionette's Cranberry White Chocolate Cookies
Lindsay
A light cookie that isn’t too sweet, perfect for dunking in a cup of tea.
ingredients
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup rolled oats
- 1/2 cup plus 1 tsp. unsalted butter, room temperature
- 1/3 cup dark brown sugar, packed
- 1/2 cup superfine sugar
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup dried cranberries
- 1/2 cup pecans, chopped
- 3/4 cup white chocolate, chopped
directions
- 1
1. Line two cookie sheets with parchment paper. Preheat oven to 350 degrees F.
- 2
2. In small bowl, whisk flour, baking powder, salt and rolled oats.
- 3
3. In medium bowl, with electric mixer on medium speed, beat butter and sugars until creamy - ~ 1min.
- 4
4. Beat in egg and vanilla.
- 5
5. Add flour mixture one-third at a time, blending thoroughly.
- 6
6. Stir in cranberries, pecans and chocolate.
- 7
7. Roll tablespoonfuls and dough into balls with hands.
- 8
8. Place balls on baking sheet 3 inches apart; squish gently with fork.
- 9
9. Bake on middle rack until tops are pale golden brown and cookies are soft, 12 to 15 minutes.
- 10
10. Rotate pans half-way through cooking time if using middle and upper rack.
- 11
11. Cool on tray 5 minutes; cool fully on wire rack.
Source: Lindsay
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