The BBC promised a day of light showers. The reality has been heavy, prolonged showers and weighty, overcast skies with only the occasional patch of blue to break up the cheerless nimbus clouds. There's only one thing to do on this type of rainy Sunday in my books: bake.
There is a great recipe for cranberry and white chocolate cookies in Nigella's Christmas which we adapted to mixed nuts and white chocolate cookies due to an absence of cranberries in the baking cupboard. We used a bag of mixed nuts (ours contained walnuts, peanuts-white-and red-skinned-almonds and hazelnuts). Satisfyingly crushed by my sister with a rolling pin.
The cookies are dead easy to make and take no time at all. They can also be enjoyed guilt-free for breakfast as they contain oats :D Recipe below.
150g plain flour
½ tsp baking powder
½ tsp salt
75g rolled oats (not instant)
125g soft butter
75g dark brown sugar
100g caster sugar
1 tsp vanilla extract
75g dried cranberries (we used a bag of mixed nuts in place of the cranberries and pecans.)
50g pecans, roughly chopped
150g white chocolate chips
Preheat the oven to 180oC/ 350°F/gas mark 4.
Measure out the flour, baking powder, salt and rolled oats into a bowl.
Put the butter and sugars into another bowl and beat together until creamy — this is obviously easier with an electric mixer of some kind, but you just need to put some muscle into otherwise — then beat in the egg and vanilla.
Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.
Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.
Cook for 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.