White Chocolate and Cranberry Cookies

By Anonymous -
These are supposed to be wheat free, but I didn't have any gluten free white flour or gluten free baking powder, so they're just normal. If you wanted them wheat free, though, just substitute those two ingredients. This recipe is from Waitrose's monthly recipe cards.

125g slightly salted butter, softened
150g light brown sugar
1 egg, lightly beaten
1/2 tsp vanilla extract
150g plain white flour, sifted
1 tsp baking powder
100g white chocolate, chopped into small chunks
50g fresh or dried cranberries

1. Preheat the oven to 200 C /400 F.

2. In a mixing bowl, beat the butter, sugar, egg and vanilla together until light and creamy.

3. Stir in the flour, baking powder, chocolate and cranberries, plus 2 tablespoons of cold water and mix until they are thoroughly combined.

4. Place heaped teaspoons of the mixture onto the baking trays, leaving plenty of space between them for the cooks to expand during cooking.

5. Bake for 15-20 minutes or until golden. (My first batch had burned at 15 minutes, so I would recommend trying 10-12 then checking them. I had been baking for a couple of hours, though, and I think my oven tends to be hotter anyway) Remove from oven and leave on the baking trays for 2-3 minutes then transfer to a wire cooling rack.

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