Ingredients for White Chocolate And Dried Cranberry Cookies
- 1/2 cup (113g) unsalted butter
- Plain Flour
- 1 teaspoon baking soda
- 1 cup (100g) ground almonds
- Porridge Oats
- Dried Cranberries
- 1/2 cup (100g) packed light brown sugar
- Demerara Sugar
- White Chocolate
- 1 large egg yolk
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How to Make White Chocolate And Dried Cranberry Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Melt 1/2 cup (113g) unsalted butter and let it cool slightly.
- In a large bowl, whisk together 2 cups (250g) all-purpose flour and 1 teaspoon baking soda.
- Add 1 cup (100g) ground almonds, 1 cup (100g) rolled oats, 1 cup (150g) dried cranberries, 1/2 cup (100g) packed light brown sugar, 1/4 cup (50g) granulated sugar, and 1 cup (170g) white chocolate chunks. Mix until well combined.
- In a separate bowl, whisk together the cooled melted butter and 1 large egg yolk. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Roll the dough into walnut-sized balls (approximately 1 inch in diameter). Place them slightly apart on the prepared baking sheets.
- Gently flatten each cookie ball with the palm of your hand or a fork. Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
30g
Fat
17g
Carbs
4g