American styled, nut cookies with cranberries

Prep: 20 mins
Cook: 15 mins
American styled, nut cookies with cranberries
These cookies are simple to make and yield well giving the opportunity to freeze half the dough for a later treat time.

3 x 200g white chocolate bars, chopped

200g butter

2 eggs

100g light muscovado sugar

175g golden caster sugar

2 tsp vanilla extract

350g plain flour

2 tsp baking powder

1 tsp cinnamon

100g dried cranberries

100g macadamia nuts, chopped (or hazel nuts)

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking dish with greaseproof paper and set aside.

Melt 170g of the chocolate, then allow to cool.

Beat in the butter, eggs, sugars and vanilla, until creamy.

Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and nuts, to make a stiff dough.

Using a tablespoon measure to drop small mounds onto the baking tray, spacing them well apart, then poke in the reserved chocolate, nuts and berries.

Bake in batches for 12 minutes until pale golden, leave to set for 1-2 minutes, then cool on a wire rack.

To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment.

Use within 3 months.

Bake from frozen for 15-20 minutes.

Makes 35

Preparation Time
20 minutes

Cooking Time
15 minutes

Main ingredients
Flour, Chocolate, Fruit, Sugar, Nuts

Recipe Type
Cookies & Biscuits


Level of Difficulty

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