Of course you do! Especially good cookies. And these are very good cookies.
Actually, the very best cookies in all the world.
Yes, it sounds like an awful exaggeration, doesn’t it? But I promise, these cookies are absolutely amazeballs. I’m not embarrassed to admit that once I discovered this recipe, I baked three batches. In one week.
Yeah, I’m not even kidding. One week. Three batches.
Do you want the recipe? Of course you do! But first, some tedious backstory, ok?
Some years ago, a large retail centre was built not too far from where I live. You know the kind of thing – one building, about a million shops. The best shop, by far, was the cookie shop. I don’t even remember what it was called, but their cookies were wonderful; soft, sweet, chewy and just about perfect.
I spent a lot of money on those cookies. I also spent a good deal of time at home trying to replicate those cookies.
You know what? I never succeeded: too much golden syrup; too many choc chips; not enough flour; not enough nuts. Gah. It drove me crazy.
Eventually, I quit. Probably knitted a bunch of blankets or something. I definitely got better at baking cakes than cookies and, eventually, I quietly accepted that cookies just weren’t my thing.
What prompted this final attempt at cookie-baking? I don’t know; suddenly realising I had some white chocolate and half a bag of cranberries waiting to be used, maybe? It doesn’t matter. What matters is this: awesome cookies are now entirely within my reach all of the time.
And yours, too. If you want.
Ok, the recipe.
Yeah, this is the bit you’ve been waiting for. These are super tasty cookies and, because you can make them in a food processor, super easy. The original recipe for these cookies comes from a book which has lived on my shelf for some years; the recipe I’m going to share with you has been through some tweakage, but credit should always be given and I’m very grateful to Nigella for putting this recipe within my reach.
What if I don’t have a food processor?
The real beauty of these cookies is that you can make them super-easily in a food processor. Even my ancient, super-clunky, juddery processor makes it a lot easier. But if you have a mixer, they’re only marginally more difficult. But even if you’re using a wooden spoon, these cookies are definitely worth it.
NB: If you are mixing by hand, remember to chop the nuts before you add them. Chopping the cranberries a little makes for extra-tasty cookies, too.
What if I don’t have cranberries?
Have you got raisins? Sultanas? Dried mixed fruit? Pretty much anything from the dried fruit category works well in these cookies.
Or white chocolate?
Milk or dark chocolate works well, too. A mix of all three works surprisingly well, I found.
Can I substitute other kinds of nuts?
Definitely. I made a version of these with some leftover salted peanuts mixed with cashews. They were still entirely more-ish.
Ok. Ready? Let’s bake some cookes!
Cranberry and White Chocolate Cookies
- Food processor
- Two baking trays, lined with baking parchment
- 125 g margarine
- 175 g sugar
- 1 egg
- 140 g plain flour
- ½ tsp baking powder
- ½ tsp salt
- 75 g oats
- 75 g dried cranberries
- 50 g mixed nuts
- 100 g white chocolate (either chips or a bar, chopped into chunks)
- Pre-heat oven to gas mark 4/180°
- Put margarine and sugar into the food processor and mix thoroughly. Add egg and mix again.
- Add flour, baking powder, salt, oats, cranberries and nuts. Process again. Add chocolate and mix again.
- Scrape all of the mixture from the processor and place in a bowl. Refrigerate mixture for 15 minutes.
- Place tablespoons of mixture onto your prepared baking trays. Bake for 15 minutes – they may still look a little pale. Leave to cool and harden for 5 minutes before removing with a spatula.
And there you go, perfect cookies. Enjoy!