LOUISE'S WHITE CHOCOLATE & CRANBERRY SOFT COOKIES
125 g butter (softened)
100 g light brown sugar
125 g caster sugar
1 egg (lightly beaten)
1 tsp vanilla extract
225 g self raising flour
1 tsp salt
200 g flavouring (in this case white chocolate chips and choppped dried cranberries)
Preheat oven to 180°C / 350°F / Gas 4 / Fan 160°C.
Cream the butter all the sugars, then add egg and vanilla extract.
Sift in flour and salt then add flavour (choc and cranberries).
Roll into walnut sized balls (about 40g per cookie).
Place balls onto ungreased baking parchment (or use yorkshire pudding tin - see options).
For soft cookies, bake for 7 minutes (or until edges of cookies start to darken). For firmer cookies, bake for about 10 minutes until golden round the edges.
Remove from oven and leave for a minute or two to harden slightly before transferring to a cooling rack. If you touch them too early they'll just turn to mush.
I use a yorkshire pudding tin (with four shallow wells) to bake them - this gives even size and shape.
You can use all sorts of flavours - try mixed fruits and walnut with cinnamon or dark chocolate.
Kept in an airtight container they will last 3-4 days easily.
