I have an annual tradition of hosting a Holiday Brunch for my girl friends. We see each other many times through the year, but it's quite rare when we can all get together in a small intimate group without a presence of our partners. So, once a year I host a Brunch at my place where we drink copious amounts of Mimosas, Mulled Wine, and Mulled Cider, eat pancakes, waffles, cheeses, strata and gossip, gossip, gossip. After hours of eating and talking, we round the day off with tea, coffee and dessert. I usually make two sweets for variety (and because I'm crazy... it takes me a long time to cook and decorate everything for these Brunch parties) - cake and cookies.
This time I knew what cake I wanted to make, but I had no idea about cookies. Although I knew that it had to be drop cookies. No matter how much I love and admire the beauty of rolled biscuits, I just don't have the patience. I'm a drop cookie girl :)
First I started looking through Martha Stewart's Cookies cookbook, because where else would you go to find cookies? Somehow, nothing spoke to me in that book, so I turned to my favourite cookbook during the Holiday season - Nigella Christmas (by Nigella Lawson). It is there I found a recipe which was really right for me and I had all the ingredients on hand. Even dried cranberries and white chocolate which are both strangers in my pantry. It was like a Christmas Miracle.
Cranberry and White Chocolate Cookies
for 30-35 cookies
Flour - 150g
Baking powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Rolled oats - 75g
Butter, room temperature - 1 stick (113 g)
Brown sugar - 75g
White sugar - 100g
Egg - 1 large
Vanilla extract - 1 teaspoon
Dried cranberries - 75g
Pecans or walnuts (or mix), roughly chopped - 50g
White chocolate, chopped in cranberry sized pieces or chips - 150g
- Preheat the oven to 180C (350F). Line baking sheet with parchment paper.
- Combine the flour, baking powder, salt and rolled oats into a bowl.
- In a separate bowl, beat together butter and both sugars until creamy, beat in the egg and vanilla extract.
- Add the flower mixture to the butter mixture and mix.
- Add the cranberries, nuts and chocolate. Mix.
- Roll tablespoonfuls of dough into balls with your hands, then place them on the prepared baking sheet and flatten it a little bit with a fork. Leave about 2 inches space between cookies.
- Bake for 15-18 minutes. When they are done, the edges will get darker, but the cookies will still be too soft to lift of the baking sheet.
- Leave to harden on the sheet for about 5 minutes.
- Once hardened, remove with a spatula and place on a wire rack to cool completely.
- Cookies are really nice but way too sweet. I highly recommend decreasing the amount of sugar and also white chocolate.
- I think that 75g of brown sugar and 75g of white sugar would be sufficient, as well as perhaps only 75-100g of white chocolate.
- I would definitely decrease white chocolate and increase nuts in this recipe.