Cranberry, White Chocolate and Macadamia Nut Cookies

Ingrédients

125 g (1 1/4  cups) quick-cooking oatmeal

150 g (1 cup) all-purpose unbleached flour

35 g (1/4 cup) Dried Cranberries, Sweetened with Cane Sugar, finely chopped

35 g (1/4 cup) white chocolate chips

35 g (1/4 cup) macadamia nuts, roughly chopped

2.5 ml (1/2 teaspoon) baking soda

115 g (1/2 cup) unsalted butter, softened

210 g (1 cup) brown sugar, lightly packed

1 ml (1/4 teaspoon) salt

1 egg

It’s a time-honoured tradition to leave cookies for Santa! You bake them, arrange them carefully by the fireplace (with a tall glass of milk, natch) and head off to dreamland…

But here’s something you may not know: Santa’s favourite cookie recipe is studded with cranberries, white chocolate and macadamia nuts. And they disappear fast, as Santa slips down all those chimneys on his appointed rounds.  

Les étapes

1. Place rack in the middle of the oven. Preheat oven to 190 °C (375 °F). Line two baking sheets with silicone mats or parchment paper.

2. Place rack in the middle of the oven. Preheat oven to 190 °C (375 °F). Line two baking sheets with silicone mats or parchment paper.

3. In a bowl, mix oatmeal, flour, cranberries, white chocolate chips, macadamia nuts and baking soda.

4. In a bowl, mix oatmeal, flour, cranberries, white chocolate chips, macadamia nuts and baking soda.

5. In another bowl, cream butter with brown sugar and salt using an electric beater. Add the egg and stir till the mixture is smooth. Add dry ingredients on low speed or with a wooden spoon.

6. In another bowl, cream butter with brown sugar and salt using an electric beater. Add the egg and stir till the mixture is smooth. Add dry ingredients on low speed or with a wooden spoon.

7. Using a 30-ml (2 tablespoon) ice cream scoop, form balls of dough and place 12 balls on each baking sheet.

8. Using a 30-ml (2 tablespoon) ice cream scoop, form balls of dough and place 12 balls on each baking sheet.

9. Bake for 10 to 12 minutes, one baking sheet at a time, or until cookies are lightly browned but still soft in the middle. Cool completely on a rack.

10. Bake for 10 to 12 minutes, one baking sheet at a time, or until cookies are lightly browned but still soft in the middle. Cool completely on a rack.

Recommendations

Cookies will keep for 5 days in a sealed container at room temperature.