Ingredients
1 1/4 cups quick-cooking oatmeal
1 cup all-purpose unbleached flour
1/4 cup Patience Fruit & Co Dried Sliced Cranberries, Sweetened with Apple Juice, finely chopped
1/4 cup white chocolate chips
1/4 cup macadamia nuts, roughly chopped
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup brown sugar, lightly packed
1/4 teaspoon salt
1 egg
Cooking time 10 to 12 minutes Portions 20 to 24 cookies
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.
Ingredients
1 1/4 cups quick-cooking oatmeal
1 cup all-purpose unbleached flour
1/4 cup Patience Fruit & Co Dried Sliced Cranberries, Sweetened with Apple Juice, finely chopped
1/4 cup white chocolate chips
1/4 cup macadamia nuts, roughly chopped
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup brown sugar, lightly packed
1/4 teaspoon salt
1 egg
Print ShareSteps
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Place rack in the middle of the oven. Preheat oven to 375 °F. Line two baking sheets with silicone mats or parchment paper.
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In a bowl, mix oatmeal, flour, cranberries, white chocolate chips, macadamia nuts and baking soda.
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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.
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Using a 30-ml (2 tablespoon) ice cream scoop, form balls of dough and place 12 balls on each baking sheet.
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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.