John Myers
Ingredients for 1 servings:
- 250 g butter
- 250 g sugar
- 2 eggs
- 300 g flour
- 120 g oat flakes, wholemeal
- 200 g white chocolate
- 130 g cranberries, dried and sugared
- 2 tsp, heaped baking powder
- 1 tsp vanilla, ground
- 1 pinch of salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
makes about 30 cookies
Chop the cranberries into fine pieces and set aside. Chop the chocolate into larger cubes (the longer the knife, the easier) and set aside. Heat the butter in the microwave or in a saucepan until it is soft enough. Cream the softened butter and sugar together until fluffy, then add the eggs one at a time, beating well after each egg until a creamy, cohesive mixture forms. Mix the flour, oats, baking powder, vanilla, and salt in another bowl and add to the butter mixture 2-3 times. Stir in with a spatula or wooden spoon until no dry lumps are visible. Finally, fold in the cranberries and chocolate. Preheat the oven to 180°C (top/bottom heat). Shape the dough into small balls, about the size of an ice cream scoop, and place them on a baking sheet lined with baking paper. Flatten slightly before baking. The dough will spread slightly during baking. I can fit eight cookies on a baking sheet in staggered rows of 3, 2, and 3 without them sticking together. Bake at 180°C on the middle rack for about 10-12 minutes. Remove from the oven when the edges start to brown. The center, however, should no longer look raw and smooth, but rather have a coarse, porous, “holey” texture. Be sure to let them sit on the baking sheet for a few more minutes and then transfer them to a wire rack to cool. The cookies will break easily at first, but will be sturdy once cooled.
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