Chocolate, Hazelnut and Cranberry Cookies

Back in January we headed up to Sheffield to stay with our little sister who is up there at University. She’d just finished her exams so it was the perfect opportunity for us all to hang out together and for Lau and I to get a guided tour of the city having never been there before. About a week before we went up I received a text from her which included two photos, both were pages from a recipe book with the text: ‘These are amazing, you should make them one day’. It didn’t take a genius to realise that she meant – I want these. Make them for me when you come and stay. Or else you can sleep on the floor. Well maybe she wasn’t quite that rude and I may have assumed the sleeping on the floor bit, but none-the-less we decided we should probably give them a whirl! After all the cookies sounded delicious and the only thing that would improve a catch-up with siblings is biscuits. We did make a few amends to the recipe as we have a little sister who’s not a fan of pecans and we didn’t have any white chocolate to hand, but I think the changes work really well and you end up with a beautifully moist and chewy biscuit – perfect with a mocha and a chat!
20130209-220052.jpgSo to make about 30 biscuits you will need:
150g plain flour
1/2 tsp baking powder
1/2 teaspoon salt
75g rolled oats
125g soft butter
75g dark brown sugar
100g caster sugar
1 egg
1 tsp vanilla extract
75g dried cranberries
50g hazelnuts – roughly chopped
150g chocolate chips
  • Mix the flour, baking powder, salt and oats in a bowl
  • In another bowl beat together the butter and both sugars until creamy and then add the egg and vanilla extract and beat again
  • Slowly beat the flour mixture into the egg mixture
  • Fold in the cranberries, chcolate chips and nuts
  • Roll tablespoonfuls of mixture between your hands to form balls and place on a lined baking tray
  • Squish the balls with a fork (be warned we used four trays when making these!)
  • Cook for 15 minutes at 180°C. The cookies should be a pale golden colour and too soft to lift off the tray immediately so leave to cool for five minutes before transferring them to a cooling rack
  • Eat!

I think these would also be good with raisins, marshmallows and almonds, so I might try a different combination next time. Any thoughts on what else might work?

– Fi x

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