American styled, nut cookies with cranberries
Prep:
20 mins
Cook:
15 mins
These cookies are simple to make and yield well giving the opportunity to freeze half the dough for a later treat time.
3 x 200g white chocolate bars, chopped
200g butter
2 eggs
100g light muscovado sugar
175g golden caster sugar
2 tsp vanilla extract
350g plain flour
2 tsp baking powder
1 tsp cinnamon
100g dried cranberries
100g macadamia nuts, chopped (or hazel nuts)
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking dish with greaseproof paper and set aside.
Melt 170g of the chocolate, then allow to cool.
Beat in the butter, eggs, sugars and vanilla, until creamy.
Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and nuts, to make a stiff dough.
Using a tablespoon measure to drop small mounds onto the baking tray, spacing them well apart, then poke in the reserved chocolate, nuts and berries.
Bake in batches for 12 minutes until pale golden, leave to set for 1-2 minutes, then cool on a wire rack.
To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment.
Use within 3 months.
Bake from frozen for 15-20 minutes.
Serves
Makes 35
Preparation Time
20 minutes
Cooking Time
15 minutes
Main ingredients
Flour, Chocolate, Fruit, Sugar
Recipe Type
Cookies & Biscuits
Cuisine
American
Level of Difficulty
Easy
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