I love cookies. I remember when I was around 7 years old my Nana bought me my first baking book, it was a Mrs Fields Cookie Cookbook. I was hooked. I believe everyone should have a good cookie recipe up their sleeve so this is mine.
What you need:
135 g unsalted butter
80 g caster sugar
80 g soft light brown sugar
½ tsp vanilla essence
190 g plain flour
½ tsp salt
¼ tsp ground cinnamon (optional)
½ tsp bicarbonate of soda
100 g dried cranberries
100 g white chocolate chips
(1) Preheat the oven to 150°C (Fan assisted), and line two baking sheets with baking parchment.
(2) Cream together the butter and both types of sugar, then break in the egg, add the vanilla essence and mix well together.
(3) Sift together the flour, salt, cinnamon (optional, I don’t tend to add this) and bicarbonate of soda, then add to the creamed mixture in two batches, mixing thoroughly in the mixer or by hand until a dough forms. Lastly stir in the cranberries and chocolate chips.
(4) Break off pieces of the dough (approximately 50g each), roll them into balls and place on the prepared baking sheets. Allow five or six cookies per tray, making sure to space them apart from each other (by 7-8cm) as they will spread during cooking.
(5) Place in the oven and bake for 15-20 minutes or until the cookies are a light golden on top, my preference is 15 minutes so that they are soft and chewy once rested. Leave on the sheets for about 10 minutes to cool and set before transferring to a wire rack.
Source: The Hummingbird Bakery Cake Days (Collins, £20)