WHITE CHOCOLATE AND CRANBERRY CRUNCH DROPS

  •  WHITE CHOCOLATE AND CRANBERRY CRUNCH DROPS

WHITE CHOCOLATE AND CRANBERRY CRUNCH DROPS

Description

(makes 60)


INGREDIENTS

250g (1 cup) butter (diced and softened)
200g (1 cup) brown sugar
200g (1 cup) sugar
1 tsp vanilla extract
2 eggs (lightly beaten)
280g (2 cups) flour

1 tsp baking soda
1/2 tsp salt
240g (2 cups) oatmeal
300g (2 cups) white chocolate (chopped)
240g (2 cups) dried cranberries

METHOD

  • Preheat oven to 180°C. Line several baking trays with baking paper.
  • Place butter, brown sugar, sugar and vanilla into a bowl and beat until well blended. Add eggs and combine.
  • Sift flour, baking soda and salt into a bowl. Add oatmeal and white chocolate chips to flour mixture and toss through.
  • Add flour mixture to butter and sugar mixture and beat until just blended. Gently stir cranberries into mixture.
  • Divide dough into 60 small balls and, as the cookies will spread, place on prepared baking trays 50mm apart. Alternatively use a small scoop to form balls.
  • Bake 10-12 minutes or until golden brown. When cool enough to handle place onto cake rack to cool, and then store in an airtight container.