We have so many lovely people who follow our site on Facebook and one such person is Karen. She has been with us pretty much from the start, sharing so many recipes and leaving loads of lovely comments. Karen kindly sent me this recipe to try and it goes without saying that you guys needed to receive it as well. This is by far the best fruit/chocolate cookie I have had. I made mine crunchy and also added some pistachios (which I will definitely do again) so this cookie ticked all the boxes for me. Thanks so much for sharing Karen. Enjoy. Eb x
- 150g unsalted butter
- 100g cup firmly packed brown sugar
- 1 egg
- 2 tsps vanilla extract/ vanilla paste
- 150g plain flour
- 1 tsp baking powder
- pinch salt
- 160g rolled oats
- 140g white chocolate
- 110g craisins or cranberries
- 80g pistachios (optional)
If using block white chocolate, place into the TM bowl and blitz for 1 or 2 secs on Speed 7 (till broken up a bit, not totally pulverised), SET ASIDE. Otherwise you can use White Choc Chips or Melts.
Preheat oven to 180deg and line baking trays with baking paper.
Put butter & sugar into TM bowl and cream on Speed 5 for 10 secs until pale and creamy. Add the egg and vanilla and mix on Speed 6 for 4 secs.
Add the flour, baking powder and salt to bowl and mix at speed 4 for about 10 secs until combined. Add the oats, chocolate, craisins and pistachios and mix at Speed 8 for 20 secs. The mixture is quite dense so needs to be done on this speed to make sure it all combines well.
Roll teaspoons of the mixture and place on baking trays. Flatten balls with a fork dipped in flour.
Bake for 12 - 15 mins or until pale golden. If you want chewy take out of oven when lightly brown or if crunchy leave till golden.
Remove from oven and cool on trays for 5 mins before transferring to wire rack to cool completely.