← Back to Search Results
Cranberry and White Chocolate Cookies Recipe-19

Photo by:
Comments: 0


At this time of year, I think we all find it difficult to keep going between meals. This is the ideal, unnecessary but so gratifying filler, perfect with a cup of tea or, for those of under tea-drinking age, a glass of milk.

The oats make these wonderfully chewy and help convince yourself that they are actually very healthy and good for you. Nothing to feel guilty about at all.

Yield: Makes 30 cookies


  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup rolled oats
  • 1 stick plus 1 tablespoon soft unsalted butter
  • ½ cup dark brown sugar
  • ½ cup superfine sugar
  • 1 egg
  • ½ teaspoon pure vanilla extract
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ¼ cup white chocolate chips


Preheat the oven to 350°F.

Measure out the flour, baking powder, salt and rolled 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 you just need to put some muscle into it otherwise – then beat in the egg and vanilla.

Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips or white chocolate, chopped into small dice. Set the bowl of cookie dough in the fridge for 10–15 minutes.

Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.

Cook for 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the baking sheet, so leave the sheet on a cool surface and let them harden for about 5 minutes. Remove with a spatula or whatever to cool fully on a wire rack.

© 2004 Nigella Lawson

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 cookie.

120kcal (6%)
52mg (2%)
6g (9%)
3g (13%)
16mg (5%)
31mcg RAE (1%)
0mg (0%)
17mg (2%)
1mg (3%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
spice Spice
by Ana Sortun
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
mexican-everyday Mexican Everyday
by Rick Bayless
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
desserts-4-today Desserts 4 Today
by Abby Dodge
cooking-for-friends Cooking for Friends
by Gordon Ramsay
big-fat-cookies Big Fat Cookies
by Elinor Klivans
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
fresh-from-the-market Fresh from the Market
by Laurent Tourondel

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?