I'm debating whether to just leave his recipe here like it hasn't been nearly a year since my last post, or if I should explain myself. It's been a tough year with a lot of changes but I don't think I'll go into it on this blog (if you would like an explanation, you'll find one here). Anyway, nothing about my relationship with cooking has changed - I still bloody love it! So I'd like to welcome you back with a recipe for American-styleee cookies packed with white chocolate chips, lovely lovely cranberries and indulgent macadamia nuts (quick side note - macadamia nuts are pretty pricey right now so you can leave them out if you don't want to use them, but investing in a bag now will see you through til Christmas). These are lovely and crisp on the outside, chewy in the middle, and the cinnamon gives them a brilliant cosy-jumpers-by-the-fireplace autumn flavour.
Ingredients:
100g margarine (I like to use stork when I bake, but any kind of margarine or butter will do)
1 egg
50g light muscavado sugar
90g caster sugar
1 tsp vanilla extract
175g plain flour
1 tsp baking powder
1/2 tsp cinnamon
50g macadamia nuts, roughly chopped
50g dried cranberries
75g white chocolate chips (or chunks, or chopped chocolate)
Makes 22 cookies
Method:
1. Preheat oven to 170°C, line two large baking trays.
2. Place the margarine, egg, both sugars and vanilla extract into a bowl and beat until thick and creamy.
2. Add the flour, baking powder, cinnamon, cranberries and 2/3 of the macadamia nuts and chocolate chips. Mix until everything is combined.
3. Place spoonfuls of mixture spaced well apart on the tray - these will spread! Flatten the balls slightly with the back of a wet spoon and press the reserved macadamia's and chocolate chips into the tops of the cookies. Bake in the oven for 12-15 minutes, until pale and golden.
4. Leave the cookies on the tray for a few minutes to harden, then transfer to a wire rack to cool. I think these are best eaten while still a little bit warm and gooey inside.
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