White Chocolate and Cranberry Cookies

Friday, 23 November 2012

When you’ve got essays and news stories on the brain and deadlines looming from out of nowhere (who ever thought going to uni would be a good idea??), the last thing you wanna do is bake something amidst all of that, that’s going to take up a WHOLE day. The thing is though, I am the queen of procrastination, as soon as I get the laptop out to do some work, Foodgawker or Pintrest find their way into each and every one of my open tabs. 

These cookies were a Sunday treat for the Hassan’s, but also served as a ‘bake and go’ snack a week thereafter. Reason being, I have recently discovered the wonders of the (universe) freezer. God. Why didn’t I listen to my mother sooner? It’s such a handy device! Apparently you can just prepare a load of cookie dough/cakes/whatever and whack’em in the freezer for 3 months!!! WHERE THE HELL HAVE I BEEN! So these white choc and cranberry cookies are perfect for that, or any cookie for that matter. When you want that cookie hit, just defrost a small slab of dough and pop in the oven for a gooey, chewy and fruity fix. How wonderful. I am truly delighted. So who else is suffering with uni work blues? I've got a great milk choc cookie recipe saved for later... 

The Recipe:
113g unsalted butter
113g shortening (Trex)
2 large eggs
3/4 cup caster sugar
3/4 cup light brown sugar
2 1/4 cups plain flour
1 tsp salt
1 tsp bicarb of soda
1 tsp almond extract (optional)
74g dried cranberries
200g white chocolate chips

Note: Freezing the cookie dough will indefinitely give them more of a crunch and less of a 'chew'. So, if you want more of a chew, simply half the recipe and bake it all at once, or just bake it all at once and go crazy. 
The Method:

Preheat the oven to 160C Fan or equivalent.

Beat the butter, shortening and both sugars until very well combined.

Next, crack the eggs in along with the almond extract, scrape down the sides of the bowl to ensure everything is mixed.

Add the flour, bicarb and salt till just incorporated.

Using a metal spoon/spatula, fold in the white chocolate and craberries till everything looks even.

Bake for 10/12 minutes on baking parchment.

Leave to rest on the tray for 1 minutes. Transfer to wire rack and enjoy!
White Chocolate and Cranberry Cookie Dough
White Chocolate and Cranberry Cookies
Love Em xx

7 comments:

  1. i LOVE white chocolate and cranberry cookies. they are the best. That cookie tray looks great, really handy for getting them all even.

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    Replies
    1. They are good, but i think i prefer double choc ya know...
      cookie tray is from Wilton, its pretty good & really handy !! x

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  2. Have to agree with 'the cake hunter', cranberry and white choc are def a fave for me! I don't have a great cookie recipe so I'll be using this one x x x

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    Replies
    1. yes you should! altho i was thinking off adding more eggs, which i think i will do next time just to add a bit more 'goo'.
      will you be having a christmas market stall?!
      xxx

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  3. These look so good. Cranberry and white chocolate are so good together. Love your cookie tray too.

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    Replies
    1. Thanks Jo, cookie tray is by Wilton in case you were wondering!

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  4. Brilliant flavour combination, these sound great.

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