- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup rolled oats
- 1 stick plus 1 tablespoon soft unsalted butter
- ½ cup dark brown sugar
- ½ cup superfine sugar
- 1 egg
- ½ teaspoon pure vanilla extract
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- ¼ cup white chocolate chips
- Preheat the oven to 350°F.
- Measure out the flour, baking powder, salt and rolled oats into a bowl.
- Put the butter and sugars into another bowl and beat together until creamy — this is obviously easier with an electric mixer of some kind, but you just need to put some muscle into it otherwise – then beat in the egg and vanilla.
- Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips or white chocolate, chopped into small dice. Set the bowl of cookie dough in the fridge for 10–15 minutes.
- Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.
- Cook for 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the baking sheet, so leave the sheet on a cool surface and let them harden for about 5 minutes. Remove with a spatula or whatever to cool fully on a wire rack.