Not to mention the cookie dough freezes well too. So I usually have dough ready to thaw out for unexpected guests. Simply preheat the oven to 180º and by the time it's ready the dough is thawed enough to handle and shape into balls.
This recipe will make either 40 small cookies or 20 LARGE ones. I prefer small, but always end up eating two or three so should probably save myself time and make the large ones anyway!
I made these recently for staff morning tea, and they were gobbled up in no time, with many of my colleagues asking for the recipe. Hence, here I am sharing it with you all.
Thanks for reading and enjoy!
Ingredients
1/2 cup white sugar
3/4 cup brown sugar
150g butter
1 tsp vanilla extract
1 egg
2 tbsp water
2/3 c flour
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
3 c rolled oats
1 c dried cranberries
1/2 c white chocolate (Whittaker's is best, but any will do)
Method
- Preheat oven to 180º and grease two baking trays (if cooking the full batch, just one if you plan to freeze half the mix)
- Place both sugars in a bowl with softened (not melted) butter. Add vanilla, and beat using an electric beater till creamed.
- Add egg and beat well. Add the 2 tbsp of water and beat well again.
- Sift in flour, spices, salt and baking soda, add oats, cranberries and roughly chopped chocolate, mix together using a wooden spoon till well combined.
- Using wet hands, roll the mixture into balls (a bit smaller than a golf ball for small cookies) and place on greased trays. Make sure that they are far apart as they will flatten and spread during cooking. If making larger ones press them down a little before baking.
- Place in oven and cook for 15-20 minutes, till golden and smelling delicious (20-25 if making large ones).
- Leave to cool on trays for 5 minutes or so before transferring to a cooling rack, as they will be very soft.
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