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Neven Maguire's Oatmeal, Cranberry and White Chocolate Cookies

Neven Maguire's Oatmeal, Cranberry and White Chocolate Cookies
Neven Maguire's Oatmeal, Cranberry and White Chocolate Cookies

The inspiration for this recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests - in case they're feeling a bit peckish after a long journey but don't want to ruin their dinner.

Ingredients

  • 275g (10oz) Flahavan's Progress Oatlets
  • 225g (8oz) butter, at room temperature
  • 150g (5oz) caster sugar
  • 100g (4oz) plain flour, plus a little extra for dusting
  • ½ tsp baking soda
  • 100g (4oz) dried cranberries, roughly chopped
  • 100g (4oz) white chocolate, finely chopped

Method

  1. Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper.
  2. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together. Tip into a bowl and beat in the cranberries and white chocolate.
  3. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1½in) thickness. Bake for 15-20 minutes, until they are a pale golden colour and soft to the touch.
  4. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice glass of milk or a cup of tea.