Oaty white chocolate & cranberry cookies

MAKES 30

90g (3oz) plain flour

½ tsp bicarbonate of soda

½ tsp salt

125g (3½oz) unsalted butter,

softened to room temperature 65g (2 ¼ oz) light brown sugar 60g (2oz) caster sugar

1 large free- range egg, at room

temperature

1 tsp vanilla extract

150g (5½oz) Flahavan’s Organic

Porridge Oats

50g (1¾oz) dried cranberries 100g (3½oz) white chocolate

chips

In a medium bowl, mix together the flour, bicarbonate of soda and salt. Set aside.

In the bowl of a stand mixer, beat the butter for about 1 minute until smooth and creamy. Add the brown sugar and caster sugar, continuing to beat for about 3 minutes on a medium speed until smooth.

Combine the egg and vanilla extract with the creamed butter and sugar. Beat on a medium speed, ensuring all ingredients are combined.

Place the dry ingredients into the wet mixture and mix on a low speed until the flour is combined. Add the oats, dried cranberries and white chocolate chips. Mix until fully combined into a dough, then cover with clingfilm and chill for 30 minutes. Preheat the oven to 160°C/Gas Mark 2 and line 2 baking sheets with baking paper.

Use a teaspoon to create balls of the cookie dough (approx 25g (1oz) each) and add to the lined tray, pressing down with the back of a spoon and spacing the cookies evenly as they may spread when baking. Bake for around 10 minutes or until golden around the edges.

Remove from the oven and allow to cool completely before removing from the baking sheet and storing.