I created this recipe many years ago when I had a hair salon and used to bake cookies for its clients. These lovely oatmeal cookies has a nice balance between the sweetness from the cookie and the white chocolate in combination with the tart cranberries. When you add something tart or salt to a sweet treat it acts as a flavor enhancer and I think that it brings it to a different level. In the same way as the experience will be so much greater when adding crunch to a smooth velvety cheesecake for instance. Balance, balance, balance. It really is the key in so many things in my opinion.
150g softened butter
1.5 dl all-purpose flour
0.5 tsp vanilla powder
1 tbsp golden syrup
1.5 dl of organic cane sugar
1 dl dried cranberries
1 dl chopped white chocolate (cool in the freezer a few minutes)
3 dl rolled oats
0.75 tsp baking soda
- Preheat the oven to 175 °C.
- Mix the flour with the bicarbonate then add all the ingredients except chocolate and berries to a dough.
- Take small pieces of dough and roll it into 25 balls before placing them with a generous distance on the baking tray lined with baking paper.
- Flatten the cookie slightly first, secondly press the pieces of chocolate and berries in to the dough.
- Bake them in batches for about 15 minutes each in the middle of the oven then let them cool and set completely before serving the oatmeal cookies with white chocolate and cranberries.
If you liked the combination of cranberries and white chocolate then why not try my Saffron biscuits with white chocolate and black currants too. Also since I was speaking of balance, isn’t there a saying that “a balanced diet is a cookie in each hand”? So why not make two kinds while you’re at it.