Recipe: Extremely Chocolatey White Chocolate and Cranberry Cookies

White Chocolate and Cranberry cookies

This is a super easy cookie recipe. It’s adapted from this white chocolate and raspberry cookie recipe on the Carnation website.

You will need (makes about 20 medium-sized cookies):

  • 225g unsalted butter or baking spread (Stork)
  • 225g castor sugar
  • 170g tube condensed milk
  • 380g self-raising flour (this is more than in the Carnation recipe – I find it makes better cookies)
  • 300g white chocolate (you can use chocolate chips but I find using large bars is better)
  • 150g dried cranberries

Pre-heat your oven to 180°C and cut greaseproof paper to the size of your baking tray(s)

cookie recipe

Put the butter, sugar and condensed milk into a large bowl.

cookie recipe

Cream together the butter, sugar and condensed milk until pale and fluffy.

I use an electric hand whisk but you can use a wooden spoon and a bit of elbow grease if you prefer.

cookies recipe

Next add the flour to the bowl. It looks like an awful lot of flour – don’t panic!

cookies recipe

Slowly combine the flour with the butter/sugar mixture.

I use a wooden spoon or spatula to start with then bring it together with my hands at the end.

cookies recipe

Use a big knife to chop up your chocolate. You want to make sure you leave some big chunks.

This is a LOT of chocolate – feel free to use less if you prefer.

cookie recipe

Add the chocolate and dried cranberries to your bowl.

cookie recipe

Mix everything together (using your hands is easiest) until the chocolate and cranberries are spread evenly through the dough.

cookie recipe

Take balls of cookie dough (about the size of a golf ball for medium cookies), place on your baking tray and squish down a bit.

You need to leave space between the cookies as they do spread out when cooking – I actually took some of these off after the photo so I only had nine cookies on the tray.

White Chocolate and Cranberry cookies

Bake in the oven for about 15 minutes or until the cookies are cracked on top and just going pale brown at the edges.

The cookies will still be soft when you take them out of the oven. Leave them to cool for about 10 minutes before you try and take them off the tray.

You should end up with delicious chewy cookies. They will keep for about four or five days in an airtight container (if they last that long before you eat them all!).

The dough also freezes very well. If I am making cookies just for me and the hubby I freeze the dough in two (massive) cookie portions. You actually don’t even need to defrost it fully before cooking – just enough to be able to shape it. I also make the Oat and Raisin Cookies from the Carnation website which are equally delicious!

Hopefully this is a straightforward recipe to follow but if you fancy having a go and have any questions please feel free to ask and I’ll do my best to help!

**Disclaimer: This post isn’t sponsored by or linked to Carnation in any way. I just really like their cookie recipes!

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2 thoughts on “Recipe: Extremely Chocolatey White Chocolate and Cranberry Cookies

  1. These look delicious. But the last time we froze cookie batter, only half fulfilled their baked cookie destiny. The other half ended up in ice-cream, chopped into frozen bits of deliciousness. Will have to give this one a try!

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