... all because I want to do is to share this easy and fabulous recipe that can bake these golden brown white chocolate cranberry oatmeal cookies with caramelised crispy edges with milky chewy fruity centers. Very very very delicious!!! Must try if you like white chocolate cranberry cookies :)
Besides sharing this recipe, I hope to seek your support for something...
Very Delicious White Chocolate Cranberry Oatmeal Crispy and Chewy Cookies
I have been baking with this recipe several times and I love it. And so, I'm baking these cookies again and this time, I'm baking these cookies with the new Nestlé Bakers' choice white chocolate chips which hits the shelves in June 2016. Why???
Nestlé Bakers' choice chocolate chips - New, improved and selling at June 2016
Nestlé Australia has invited me to be part of the ‘Bake it Yours’ challenge and has send me a chocolate baking kit with the complete range of Nestlé Bakers' Choice products as well as essential cooking with chocolate tools and accessories. Watch this video to see the baking kit that I have received.
To be continued with more of my chocolate creations...‘Bake it Yours’ challenge? Simple! If Nestlé Australia like my chocolate creations, I will be given a chocolate hamper worth AUD$100 for my readers and followers to win. Hence, I hope that you can support me and like my chocolate creations at my Facebook @bakeforhappykids and my Instagram @zoebakeforhappykids within July 2016 and I hope that YOU can win the chocolate hamper from Nestlé!
So here we go... This is my one-minute showing how I baked these easy and very delicious white chocolate cranberry oatmeal cookies.
Very very very delicious!!!
These cookies are crispy, chewy, fruity, milky and taste like caramel too!
Here's the recipe that is mostly adapted from Epicurious
Makes 25 medium cookies
75g (1/2 cup) plain / all purpose flour
1/2 tsp baking powder1/8 tsp salt
75g (5 tbsp) unsalted butter, room temperature
50g (1/4 cup) caster sugar
50g (1/4 cup packed) light brown sugar
1 large egg, roughly beaten
1/2 tsp vanilla extract or paste
50g (1/2 cup) old-fashioned oats, not instant
1/4 cup dried cranberry
1 cup white chocolate chips
Position two rack in the center of oven and preheat oven to 180°C / 350°F. Line 2 large baking trays with baking paper. Set aside.
In a medium bowl, combine flour, baking powder and salt. Set aside,
Place butter and both sugars in a bowl of an electric mixer (if you are using an electric mixer to mix) or in a large mixing bowl (if you are using a wooden spoon to mix). Using an electric mixer or a wooden spoon, beat butter and sugars until smooth. While beating, add vanilla and the egg bit by bit and beat well after every addition.
Sift flour mixture into the butter mixture and use a wooden spoon or spatula to mix until the ingredients are well incorporated. Stir in oats, dried cranberries and chocolate chips. Scoop and drop about one tablespoonful of cookie batter onto the prepared tray with about 2 inches / 5 cm apart as you can see in my video that these cookies will spread. Bake for 15 mins or until the edges are golden brown with deep caramelised taste. Allow cookies to cool slightly on the baking tray for about 10 mins. Then transfer to a wire rack to cool completely.
Store cookies in airtight container at room temperature for up to 5 days. Depending on the humidity of your place that you live, the cookies might lose their crispness after 1-2 days. To restore, bake in preheat oven at 180°C / 350°F for 3-5 mins without burning the edges of your cookies. Allow cookies to cool completely to room temperature and cookies will be crispy again.
Happy Baking.
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