Cooking Time: 16 minutes
Makes 15 cookies
Ingredients:
6 oz. firmly packed brown sugar
4 oz. caster sugar
8 oz margarine
1 ½ tsp vanilla extract
1 egg
14 oz. plain flour
1 tsp bicarbonate of soda
1 ½ tsp table salt
6 oz. white chocolate chips
4 oz. dried cranberries
- Pre-heat the oven to 190C/170C Fan/Gas Mark 5.
- In a large bowl, beat the brown sugar, caster sugar and margarine together until light and fluffy.
- Add the vanilla extract and the egg to the bowl and beat well. Add the plain flour, bicarbonate of soda and salt and, again, mix well. Stir in the chocolate chips and dried cranberries.
- Using a dessert spoon, scoop out balls of cookie dough from the bowl – each about twice the size of a regular golf ball – and shape with your hands to form perfect spheres.
- Place the balls 2-3 inches apart onto a baking tray lined with a silicone mat or greaseproof paper and bake for 16 minutes until light golden brown. Remember that the bigger the spheres of cookie dough, the longer they will take to bake.
- Remove the baking tray from the oven and leave the cookies to cool on the silicone mat or greaseproof paper for a minute. Use a spatula to lift them off the surface and transfer to a cooling rack for a further five minutes.
- Initially, the cookies may look and feel slightly underdone but this is as they should be. The outside will soon firm up while the inside of the cookies will remain soft and chewy. Eat while still warm or store in a biscuit tin for later.
The Boy Who Loved To Eat 