White Chocolate and Cranberry Cookies

Delicious treat for the family and so quick and easy to make!

270g Butter
160g Castor sugar
160g Muscovado sugar
2 large eggs
370g Plain flour
1 tsp Bicarb of soda
120g rolled oats
100g chopped white chocolate
100g dried cranberries

Preheat the oven to 170/gas mark 3 and prepare some flat baking trays with baking paper. Beat the butter and sugars together until light and fluffy and then add the eggs one at a time, beating well. In a separate bowl combine the flour, Bicarb and oats and then add to the butter mixture. You can mix all this together and don’t worry about being gentle, just beat in with your hand whisk or mixer. Finally, when fully incorporated, add the chopped chocolate and cranberries until evenly spread through the mixture. Add small desert spoonfuls of mixture to the tray, well spread out and bake for 12 minutes. I check after 10 in case they are catching. Once golden brown, take out of the oven and allow to sit a minute, before carefully moving them across to a cooling tray. Keep in an airtight container for up to a week. Enjoy! Makes about 20…