Ok, so let’s get one thing out of the way first…if you make these cookies I will not be responsible for you needing to eat them all. Because they are that good.

They’re the perfect sweet treat – chewy, sweet, with a bit of crunch – make at your own risk!

White Chocolate, Cranberry and Almond Cookies

what you need

• 114g unsalted butter, softened
• 1/2 cup sugar
• 1/4 cup packed light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 cup toasted chopped almonds
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips or chopped high-quality white chocolate bar

what to do

1. Cream the butter and sugars together until fluffy; add vanilla extract and egg.

2. In a separate bowl, mix together the dry ingredients. Mix the dry ingredients into the sugar mixture in three instalments, being careful not to overmix. Add in almonds, cranberries and white chocolate.

3. Refrigerate dough for at least one hour. Preheat oven to 350 degrees.

4. Using a cookie scoop or tablespoon, form the dough into balls, placing them on a cookie sheet (we use parchment paper to prevent sticking).

5. Bake cookies for 10 minutes until just toasted around the edges. Keep in mind that cooking times vary depending on altitude and oven temp. Rotate the tray halfway through bake time to ensure even rising.

6. Try and eat just one…