This recipe appears in:All the Holiday Recipes You Need
All of the cookies in Nigella Lawson's Nigella Christmas are decidedly festive. The ones that aren't adorned with all types of sprinkles and spangles show their holiday spirit though their color palette and careful choice of seasonal flavors.
These Cranberry and White Chocolate Cookies have brilliant red cranberries and pristine white chocolate, conjuring up images of candy canes and Santa hats. The flavors might not be as traditionally Christmasy as peppermint or eggnog, but these are some damn fine holiday cookies.
The dough uses equal parts oats and flour which makes for a cookie with the toothsome bite of an oatmeal cookie but a lightness that belies their hefty shape. The tart cranberries balance out the white chocolate's sweetness, and the pecans complement the oats with an earthy, nutty crunch.
Win Nigella Christmas
As always with our Cook the Book feature, we have five (5) copies of Nigella Christmas to give away this week.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup quick-cooking oats
- 1 stick (8 tablespoons) plus 1 tablespoon soft butter
- 1/2 cup packed dark brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup roughly chopped pecans
- 3/4 cup white chocolate chips
Preheat the oven to 350°F and line a cookie sheet with parchment paper.
Measure the flour, baking powder, salt and oats into a bowl.
Put the butter and sugars into another bowl, and beat together until creamy - this is obviously easier with an electric mixer of some kind, but otherwise you just need to put some muscle into it - then beat in the egg and vanilla extract.
Beat in the flour, baking powder, salt and oat mixture, then fold in the cranberries, chopped pecans and chocolate chips.
Roll tablespoonsfuls of dough into balls with your hands, then place them on your prepared cookie sheets and squish the dough balls down with a fork. (You may need two cookie sheets or be prepared to make these in 2 batches.)
Bake for 15 minutes; when ready, the cookies will be tinged a pale gold, but still be too soft to lift immediately off the sheet, so leave the sheet on a cool surface and let the cookies harden for about 5 minutes. Remove with a spatula, or similar, to cool fully on a wire rack.