White Chocolate & Cranberry Cookies

White chocolate and cranberry is a classic combination and the sweetness with the caramel tasting cookie dough from a brown sugar base, makes these cookies melt-in-the-mouth delicious.

They're easy to make and are great to make with little ones, as I did this weekend. 

You can make big or small cookies and you can also freeze the dough if you don't want to use it all up at once, I always use the lot as the cookies can keep for up to a week in a sealed container; they never do though.

White Chocolate & Cranberry Cookies

Here's how:
150g salted butter
170g brown sugar
2 eggs
2 tbsp milk
1 tsp baking powder
240g plain flour
2 tsp vanilla
150g white chocolate
100g dried cranberries

Firstly pre-heat the oven to 180 degrees and line a couple of baking sheets or roasting tins with greaseproof paper. 

Now cream together the brown sugar and softened butter (if the butter's been in the fridge, cut into cubes and microwave for a few seconds until soft, but not completely melted) with a wooden spoon. 

Once well combined, crack in the eggs and add the vanilla too and mix well.

Now sieve in the plain flour and baking powder and mix well. The dough/batter will probably be quite thick at this point, so add the milk a little at a time to loosen up. You may not need 2 tbsp or you may need a little more. 

Once you're happy with the consistency, throw in the cranberries, retaining a few. Now roughly chop the white chocolate into thick chunks and throw most of that into the bowl too, again retaining a few bits, and mix well. 

Now take a tablespoon and roughly fill with the dough, then place onto the baking sheet, you may need another spoon to gently push the dough off. Leave plenty of space around each cookie, I usually fit 5-6 on a normal sized baking sheet. Once they are all on, dot a couple of pieces of white chocolate and a cranberry on the top of each little mound of dough.

Place into the centre of the oven and cook for 10-11 minutes, then remove and leave to stand on the baking sheet for five minutes. At this point they will be soft to the touch; but they will harden a little as they cool. Gently remove them with an egg slice (I find this works best) and place onto a wire rack or board to cool completely. Then repeat the process until all of the cookies are baked. Enjoy!

If you're looking for more biscuit inspiration here are five more fab recipes you might like :

Monte Carlo Biscuits
Chocolate and Peanut Butter Cookies
Chocolate Hobnobs
Chocolate Chunk Cookies
Easter Cookies with Mini Eggs