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Choc Chip Cranberry Cookies - Caroline Hennessy
I love the texture that the condensed milk gives these cookies and they're also happy to sit around - a handful abandoned in the biscuit tin a couple of weeks ago were fine when rediscovered - although they don't normally get a chance. The first time I made these we had the Small Brother staying over and, with the constant urging of the Husband, they got through a large chunk of that batch while they were cooling in the kitchen. The still-molten chocolate chips made for an easy discovery of the culprits!
Makes approx 36 cookies
Butter, softened - 8oz
Muscovado sugar - 4oz
Sweetened condensed milk - 4 tablespoons
Plain flour - 12oz
Baking powder - 4 teaspoons
Dark chocolate chips - 6oz
Dried cranberries - 2oz
Grated rind of 1 orange
Preheat the oven to 150°C (for a fan oven) or 180°C for a normal convection oven.
Using a handheld mixer (or your red KitchenAid!), cream the butter, sugar and condensed milk until light. Sift the flour and baking powder and stir into the mixture. Add the dark chocolate chips, dried cranberries and orange rind. Using a teaspoon to measure, roll the mixture into small balls, place on greased baking sheet and flatten with a fork dipped in water.
Bake for 10 to 15 minutes or until golden. Cool on a wire tray.