This is a super easy cookie recipe. It’s adapted from this white chocolate and raspberry cookie recipe on the Carnation website.
White chocolate and cranberry cookie recipe
You will need (makes about 20 medium-sized cookies):
- 225g unsalted butter or baking spread (Stork)
- 225g castor sugar
- 170g tube condensed milk
- 380g self-raising flour (this is more than in the Carnation recipe – I find it makes better cookies)
- 300g white chocolate (you can use chocolate chips but I find using large bars is better)
- 150g dried cranberries
Pre-heat your oven to 170°C and cut grease proof paper to the size of your baking tray(s)
Put the butter, sugar and condensed milk into a large bowl.
Cream together the butter, sugar and condensed milk until pale and fluffy.
I use an electric hand whisk but you can use a wooden spoon and a bit of elbow grease if you prefer.
Next add the flour to the bowl. It looks like an awful lot of flour – don’t panic!
Slowly combine the flour with the butter/sugar mixture.
I use a wooden spoon or spatula to start with then bring it together with my hands at the end.
Use a big knife to chop up your chocolate. You want to make sure you leave some big chunks.
This is a LOT of chocolate – feel free to use less if you prefer.
Add the chocolate and dried cranberries to your bowl.
Mix everything together (using your hands is easiest) until the chocolate and cranberries are spread evenly through the dough.
Take balls of cookie dough (about the size of a golf ball for medium cookies), place on your baking tray and squish down a bit.
You need to leave space between the cookies as they do spread out when cooking – I actually took some of these off after the photo so I only had nine cookies on the tray.
Bake in the oven for about 15 minutes or until the cookies are cracked on top and just going pale brown at the edges.
The cookies will still be soft when you take them out of the oven. Leave them to cool for about 10 minutes before you try and take them off the tray.
You should end up with delicious chewy cookies. They will keep for about four or five days in an airtight container (if they last that long before you eat them all!).
The dough also freezes very well. You actually don’t even need to defrost it fully before cooking – just enough to be able to shape it. You can even freeze a roll of cookie dough, cut it into slices and bake from frozen. I also make the Oat and Raisin Cookies from the Carnation website which are equally delicious!
Hopefully this is a straightforward recipe to follow but if you fancy having a go and have any questions please feel free to ask and I’ll do my best to help!
**Disclaimer: This post isn’t sponsored by or linked to Carnation in any way. I just really like their cookie recipes!
These look delicious. But the last time we froze cookie batter, only half fulfilled their baked cookie destiny. The other half ended up in ice-cream, chopped into frozen bits of deliciousness. Will have to give this one a try!
These look amazing, can’t wait to give them a try!
I adore cookies, who doesn’t?! I love the idea of adding cranberries, they are more chewy than currants and make a nice change. Thanks for linking up! MM
These look AMAZING – I LOVE a good cookie! x