We’re officially into winter here in New Zealand and today was the first frost of the season. We love summer, but there’s something special about a crisp winter morning when the sun’s shining, but the air is so cold that everything feels clean and fresh. And then there’s sitting around the fire in the evening eating soups and casseroles….. but ask us again how we feel about winter in another month and we might be telling a different story!
This week as a follow up to the great chocolate chip cookie debate, we’re posting a variation on one of these recipes. Leigh would tell you this variation is better than the original recipe, but that’s a bold statement and the jury’s still out! Last week we posted Abby’s favourite chocolate chip cookie recipe. Today’s variation removes the milk chocolate and replaces it with white chocolate, coconut and dried cranberries. The end result is a much more robust cookie that is incredibly moorish and well worth trying!
The original recipe makes about 40 cookies so there’s plenty if you want to split the recipe before adding the chocolate to the cookie dough and make half of each type. This recipe freezes really well so we think you should make a batch of each and freeze some for weeks when there’s no time to bake. Completely cool the cooked cookies and freeze them in snaplock bags ready for lunchboxes or whenever you need them.
They’re are also good warmed in the microwave with ice cream sandwiched between two cookies, not that we’ve tried that or anything!
Cranberry and White Chocolate Cookies
1 1/2 cups rolled oats (not quick oats)
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
280 grams butter, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla essence
200 grams white chocolate bits or chopped white chocolate
1 1/2 cups dried cranberries
3/4 cup coconut
Preheat oven to 180 degrees. Line two cooking trays with baking paper.
Process the rolled oats in the bowl of a food processor until they turn into a coarse flour.
In one bowl, mix the oats, flour, baking soda, baking powder and salt.
In a second bowl, mix the brown sugar and sugar together.
In the bowl of a stand mixer beat the butter and sugar mixture until light and fluffy, approximately 4-6 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla, then the dry ingredients gradually, keeping your mixer on low as you do this. Once all the dry ingredients have been added mix for another 1-2 minutes on medium. Add in the dried cranberry and coconut mix for 1-2 minutes. Gently stir in the white chocolate chips by hand.
Scoop the dough onto the prepared trays – we use a medium sized ice-cream scoop (1/8 cup capacity). Bake for 12 minutes, until lightly brown on top but soft in the centre. Sprinkle your cookies with extra salt if desired.Cool the cookies on the trays for 10 minutes before transferring to a cooling rack.