Christmas Cookies
Servings: 12 cookies
: 304 kcal
Ingredients
- 150 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 75 g oats
- 150 g butter
- 75 g dark brown sugar
- 100g caster
- 1 egg
- 1 tsp vanilla extract
- 150 g white chocolate chopped
- 75 g dried cranberries
- 50 g chopped pecans optional
Instructions
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Beat butter and sugars until light and fluffy.
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Beat in the egg and vanilla.
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Sift over the flour and raising agent then tip in the oats - mix until rubble.
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Tip in the choc, cranberries and nuts if using and mix until just combined and the ingredients well dispersed throughout the dough.
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Preheat oven to 180˚C.
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Line a baking tray with a silicone reusable liner for preference.
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Scoop out tbsp sized balls of dough and space out well on the tray.
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Slap the tray down once sharply onto the work top to flatten ever so slightly.
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Bake for approx 12-15mins, taking out half way and repeating the slapping down of the tray (don't go too mad - you don't want to break up the cookies nor have them fly about your kitchen!).
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When golden around the edges and barely set in the middle remove from the oven and wait just long enough for them to start firming up before transferring to a rack to cool fully.
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(Leaving cookies on a hot tray longer than this can result in them over cooking and becoming crisp and flaky rather than chewy and soft in the middle).
Recipe Notes
You can freeze the balls of dough on a baking tray then when frozen solid transfer to a freezer bag or box until ready to use. Cook at above giving them an extra few minutes to cook from frozen.
Adapted from Nigella Christmas