On Facebook the Yummy Inspirations Page reached the milestone of over 1000 incredible fans earlier in the week. I posted a Huge Thank you out to all the loyal fans, asking if they would like to see more of anything on the Yummy Inspirations blog. The response was to see more WHITE CHOCOLATE!
These cookies were created just for you, my readers, full of sweet white chocolate and balanced with healthy ingredients (oats and cranberries) – which is what this blog is all about – enjoying sweet treats with your family, while not consuming oodles of sugar and butter!
I adore white chocolate, it’s sweeter than it’s darker milk cousins and is incredibly delicious when melted in baked goods. Raspberry & White Chocolate Muffins are my all time favorite muffin flavor, and these cookies have the same almost caramelised white chocolate flavour with the berry notes coming from the cranberries. It’s truly a delight to the senses!
For the white chocolate component, I bought a small 50g white chocolate bar with the purpose of making it into cookies. I knew if I bought a giant bag of white chocolate chips there was the danger of the rest of the bag being “sampled for freshness”, so the smaller quantity meant buying just enough to use. I chopped the bar up into rough chunks, approximately the size of chocolate chips.
To make the cookies you simply beat together the butter and sugar, then beat in the eggs and vanilla and finally mix all the dry ingredients in to form a cranberry and white chocolate studded cookie dough.
Oaty Cranberry and White Chocolate Cookies
50g Butter, softened
1/3 Cup Brown Sugar
2 Eggs
1/2 tsp Vanilla
1 Cup Self Raising Flour
1 Cup Rolled Oats
50g White Chocolate, cut into chunks
1/2 Cup Cranberries
1. Preheat the oven to 180°C and line 2 baking trays with baking paper.
2. Beat together the softened butter and brown sugar.
3. When smooth, beat in the eggs and vanilla.
4. Mix in the Flour and Oats until the mixture forms a firm cookie dough.
5. Mix the white chocolate and cranberries into the cookie dough.
6. Place tablespoons of the dough onto the prepared baking trays, leaving enough room inbetween for them to expand.
7. Place in the oven and bake for 15 minutes.
8. Remove from the oven, allow to cool slightly to set, before removing from the tray.
9. Best eaten within 24 hours, but mine didn’t last that long in this house!
Makes 16 Large Cookies
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