Oooh-la-la oatmeal, cranberry, macadamia nut and white chocolate cookies

    30 min

    These are over-the-top indulgent, with the homey wholesomeness that oatmeal imparts. The tart, chewy cranberries, rich white chocolate and tender-crunchy macadamia nuts are a feast for the senses in one humble cookie.


    Yorkshire, England, UK
    3 people made this

    Serves: 18 

    • 85g unsalted butter, at room temperature
    • 115g light muscovado sugar
    • 1 egg, lightly beaten
    • 115g self-raising flour
    • 55g porridge oats
    • 100g dried cranberries
    • 100g white chocolate, cut into chunks
    • 70g macadamia nuts, coarsely chopped

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Beat the butter and sugar together until pale and fluffy, then beat in the egg. Sift in the flour, then fold it in with the oats, cranberries, white chocolate and macadamia nuts.
    3. Drop heaped teaspoonfuls of the mixture onto greased baking trays, leaving enough space around each cookie to allow it to spread during baking.
    4. Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool slightly on the baking trays, then transfer to a wire rack and leave to cool completely. These cookies can be kept in an airtight container for 3 to 4 days.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)