Cranberry, white chocolate and pecan cookies

This recipe is from Nigella Lawson's, "Nigella Christmas" and can be found at TheStar.com.  I varied the recipe by making the cookies bigger and making ice cream sandwiches out of them.  In order to do this I used 1/4 cup of dough and baked them for approximately 15-20 minutes.  I found it easier to spread the ice cream after it had sat out of the freezer for about 5 minutes.

Cranberry, white chocolate and pecan cookies

1 cup all-purpose flour

½ cup plus 1 tsp butter

½ cup sugar

1/3 cup packed dark brown sugar

1 egg

1 tsp vanilla

½ tsp salt

1 cup rolled oats

½ tsp baking powder

3/4 cup dried cranberries

1/2 cup pecans

3/4 cup white chocolate

Directions

Preheat your oven to 350 degrees Fahrenheit.  Line two cookie sheets with parchment paper.

In medium bowl, using a stand or hand mixer beat the butter and sugars until creamy, approximately for 1 minute. Beat in egg and vanilla.

In small bowl, whisk flour, baking powder, salt and rolled oats.  Add flour mixture gradually, blending thoroughly. Stir in cranberries, pecans and chocolate.

Roll tablespoonfuls (or 1/4 of a cup) of dough into balls with hands.

Bake until the cookies are pale golden brown and cookies are soft, 12 to 15 minutes (cook for 15-20 minutes for the larger sized cookies).

If making ice cream sandwiches, let the cookies cool fully before spreading the softened ice cream.  Freeze until you are ready to use them. 

 

Comments

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[Maria]

The cookies look delightful!