A GREAT CLASSIC EASY BAKE! YOU CAN’T GO WRONG WITH A COOKIE.
I LOVE CRANBERRY AND CHOCOLATE TOGETHER AND MY LITTLE ONE LOVES MAKING THESE TOO!
SUPER SOFT AND MOURISH

INGREDIENTS (MAKES 8-16)
125G SOFT BUTTER
100G LIGHT BROWN SUGAR
75G CASTER SUGAR
1 EGG
DROP OF VANILLA ESSENCE
350G SELF RAISING FLOUR
1 TEASPOON BAKING POWDER
1 TEASPOON BICARBONATE OF SODA
PINCH OF SALT
100G WHITE CHOCOLATE CHIPS OR CHUNKS
100G DRIED CRANBERRIES

RECIPE

FIRSTLY
IN A BOWL OR MIXER, MIX TOGETHER THE BUTTER AND SUGARS (MAKE SURE YOUR BUTTER IS SUPER SOFT)

NOW…
ADD IN THE EGG AND MIX WELL

THEN…
ADD IN THE VANILLA ESSENCE, THE BAKING POWDER,BICARBONATE OF SODA, FLOUR AND SALT. MIX WELL

NOW ADD
CHOCOLATE CHIPS AND CRANBERRIES AND QUICK MIX

LINE A BAKING TRAY (OR TWO) WITH BAKING PAPER
NOW SCOOP OUT A CHUNK OF MIXTURE AND ROLL IT INTO A BALL IN YOUR HANDS AND ADD THE BALL TO THE TRAY – SPACE THEM OUT…REPEAT SO YOU USE ALL THE MIX. MAKE EITHER 8 BIG ONES OR SMALLER ONES.
IF YOU MIX IS RATHER DRY AND STRUGGLING TO STICK TOGETHER ADD A LITTLE DROP OF MILK AND TRY AGAIN.

NOW
PUSH YOUR HAND ONTO EACH COOKIE TO SQUASH THEM DOWN SLIGHTLY (THEY DON’T NEED TO BE SUPER FLAT)
COVER THE TRAY WITH CLING FILM AND POP INTO THE FREEZER FOR 15 MINUTES!

NOW PREHEAT THE OVEN TO 170°C FAN WHILE THEY ARE IN THE FREEZER

REMOVE
FROM THE FREEZER AND TAKE OFF THE CLING FILM AND POP THEM INTO THE OVEN. BAKE FOR 10-15 MINUTES UNTIL UNTILL LIGHT GOLDEN BROWN ALL OVER.

ALLOW THEM TO COOL FOR 15 MINUTES AND THEN TUCK IN! THEY ARE DELICIOUS WARM

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