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Dec 052012
 

hootycreek cookiesThese scrummy little cookies are SO moorish, you’ll have to be careful not to scoff them all in one sitting.  The cranberries give them a festive flavour and they are perfect to offer to family, friends and hungry carol singers.  Honestly, I can’t effervesce enough about how nice they are – what they lack in the looks department, they certainly make up for in taste.

I made these for the kids’ Christmas Fair and left out the pecans (no nuts!) but I think they are better with.  Still, very nice either way!

To make:

Preheat oven to 180º (160 fan)

In a bowl, mix 150g plain flour, ½ tsp baking powder, ½ tsp salt and 75g rolled oats (you can use porridge oats if you must but NOT the instant kind).  Put to one side.

Using a mixer or a lot of elbow grease, cream together 125g soft, unsalted butter, 100g caster sugar and 75g soft dark brown sugar.  Then beat in 1 large egg and 1 tsp vanilla extract.  Add the floury mixture and mix then carefully fold in 150g white chocolate chips, 80g dried cranberries and 50g roughly chopped pecans.

Now things get sticky!  Roll the mixture into ping pong ball size dollops, pop on a lined baking tray and flatten down the tops a little with a fork.  If the fork sticks, just dip it in water and keep going.

Bake for 12-15 mins until starting to turn golden around the edges.

If you are a regular reader you’ll guess what I do to festive them up a bit….edible glitter!  I’ll take any chance to sparkle things up a bit.

  2 Responses to “Hootycreek Cookies”

  1. I’ve just stumbled upon your blog! It’s LOVELY!! I am a massive fan of the very gorgeous Nigella so I have been romping through your posts. Have just mentioned you on my blog’s Facebook page. Hope that’s okay…do let me know if it’s not and I’ll remove the post.

    Sarahx.

    • Well, you certainly know how to make someone’s Friday night! What a lovely comment, thank you! I shall check out your Facebook page and beam proudly :D

      Xx

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