These berries and white chocolate chip cookies are cookies for the grown ups.
Don’t get me wrong – you can totally share them with the young ones. Mini chef loves the entire process of making these as well as eating them. It’s just that when it comes time to add in the final few goodies mini chef goes for the Smarties and I go for the white chocolate and fruit. I certainly did not encourage this white chocolate is for adults divide 😀 and I certainly do not end up make more of the grown up biscuits that only mama can eat. Nope, It just happened like that.
I found this easy cookie recipe in one of my favourite cook books ‘Ottolenghi: The Cookbook’. This guy can cook and everyone who loves food should have a copy of this book. His flavours are simple, bold, fresh, inventive and out of this world. I have never had a recipe go wrong with this book. And he is very famous for his desserts, so the 100 pages dedicated to baking and patisserie are a foodies delight. Feel free to check this and his other cookbooks and buy yourself a copy.
So back to our grown up biscuits, people. The slightly tart berries contrast perfectly with the creamy white chocolate. And don’t even get me started about the depth of flavour the brown sugar brings to these. Your pantry staples of flour, oats and sugar really work well together here.
If you want them crispy then flatten them a bit before baking them. If you want them more chewy and soft on the inside then have them less flat and bake them slightly less in the oven.
Any however crunchy or chewy you like your cookies just make sure you have a container of already shaped white chocolate and berry cookies in your freezer for the next time you want them…….
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Berries and White Chocolate Cookies
- 100 g (3 1/2oz) softened unsalted butter
- 1 tsp vanilla essence
- 100 g (3 1/2oz) soft brown sugar
- 25 g (1oz) caster sugar
- 1 egg lightly beaten
- 90 g (3 1/4oz) plain flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp sodium bicarbonate
- 80 g (3oz) rolled oats
- 60 g (2oz) white chocolate chips
- 80 g (3oz) dried berries (I used mix of blueberries and cranberries)
- In a large mixing bowl use a wooden spoon to beat together the butter, vanilla essence and sugars into a lighter coloured and textured mixture.
- Add in the egg and mix well.
- Sift the flour, salt, baking powder and sodium bicarbonate and add into the bowl along with the oats, chocolate chips and fruit.
- Mix everything together make sure not to over mix - i.e. stop as soon as the ingredients are combined.
- Chill the mixture in the fridge for a short while as this will make shaping the cookies easier.
- Preheat oven to fan assisted 140C / 160C/ 325F/ Gas 3.
- Line a baking tray with baking parchment.
- Using a spoon, scoop out cookie- sized portions of the mix, shape into a ball and press into the baking tray with at least 7 cm between each cookie to allow for spreading.
- Bake for around 10 mins, then remove and leave to cool and enjoy.