My first cookie exchange

Today I am attending my first ever cookie exchange with some of the other mums from preschool. I am really looking forward to it and hope no one minds the last minute change of plans for my contribution. I was fully intending to bake gingerbread biscotti, but made a batch of cranberry and white chocolate cookies at the weekend and remembered just how good they are. Fabulous, in fact. It is another recipe from the lovely Nigella, in her “Feast” cookbook. Page 82, in case you have it. I have made these little delights many times and they are always delicious. I once tried cutting down the sugar, but it affected the crispiness, so don’t do it. I am not sure whether I am allowed to post this recipe without permission, but here we go. If she complains, I will take it off!

Cranberry and White Chocolate Cookies

Recipe from “Feast” by Nigella Lawson

At this time of year, I think we all find it difficult to keep going between meals. This is the ideal, unnecessary but so gratifying filler, perfect with a cup of tea or, for those of under tea-drinking age, a glass of milk. The oats make these wonderfully chewy and help convince yourself that they are actually very healthy and good for you. Nothing to feel guilty about at all.
Makes 30

140g flour
1/2 tsp baking powder
1/2 tsp salt
75g rolled oats
125g soft unsalted butter
75g dark brown sugar
100g caster sugar (berry sugar)
1 egg
1/2 tsp vanilla extract
75g dried cranberries
50g pecans, roughly chopped
140 white chocolate chips

Preheat the oven to 180 degrees C.
Measure out the flour, baking powder, salt and rolled oats into a bowl.
Put the butter and sugars into another bowl and beat together until creamy – this is obviously easier with an electric mixer of some kind, but you just need to put some muscle into it otherwise – then beat in the egg and vanilla.
Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips. Set the bowl of biscuit dough in the fridge for 10-15 minutes.
Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the balls down with a fork. You may need 2 baking sheets or be prepared to make these in 2 batches.
Cook for 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula or whatever to cool fully on a wire rack.

I always double the recipe now, as these are so very good!

I will post some pics of the event later. It was quite late last night when I finished packing the cookies in their tins, so I didn’t take any photos.

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~ by Pip 'n' Milly Creations on December 10, 2008.

3 Responses to “My first cookie exchange”

  1. Thanks for the recipe, I’ll definetly have to try it out!

    Have a great day. 🙂

    Hugs,
    Lory

  2. Are these the cookies you brought to Helen’s!!?? LOVED them!! Thanks for the recipe!! :o)

  3. Yes, they are. I love them too. I have never had much success with normal chocolate chip cookies, but these work beautifully.

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