https://homeiswheretheboatis.net/2013/12/09/novel-baking-nigella-christmas/
Note: To print recipe without the recipe index on the sidebar, scroll all the way down the bottom for the 'print page' option.
Make ahead up to 5 days, cooling and storing in an airtight container between sheets of parchment paper. Can also bake and freeze cooled cookies up to 3 months and thaw at room temperature.
Nigella Lawson, Nigella Christmas
Ingredients
❄ 1 cup all-purpose flour
❄ 1/2 teaspoon baking powder
❄ 1/2 teaspoon salt
❄ 1 cup quick-cooking oats
❄ 9 tablespoons (1 stick plus 1 tablespoon) soft butter
❄ 1/2 cup dark brown sugar
❄ 1/2 cup sugar
❄ 1 large egg
❄ 1 teaspoon vanilla extract
❄ 1/2 cup dried cranberries
❄ 1/2 cup pecans, roughly chopped
❄ 3/4 cup white chocolate chips
Preheat oven to 350°F. In a mixing bowl, combine the flour, baking powder, salt and oats. In the bowl of an electric mixer, combine butter and sugars. Beat until smooth. Add egg and vanilla, and mix again.
Add flour mixture and beat until well blended. Add cranberries, pecans and white chocolate chips, and mix gently until blended. Refrigerate bowl for 10 minutes.
Line two baking sheets with parchment paper. Roll tablespoons of dough into balls, and place them 1 1/2 inches apart on baking sheets. Press each ball gently with a fork to flatten it into a fat disk. Place sheets in oven on two racks. Bake just until cookies are pale gold, about 15 minutes; they will still be soft when hot. Let cookies harden on sheet for 5 minutes, remove to cool on a wire rack.
Drizzle with melted white chocolate chips if desired.
❄ Makes approx. 30 cookies ❄