The most delicious Thermomix White Chocolate & Cranberry Cookies... perfect for Christmas (or anytime of the year!).
It's no secret that here at ThermoBliss, we are BIG fans of all things sweet!
Whether it's a no-bake slice, a big batch of cookies, a decadent dessert or a show-stopping cake, we're all in!
And these sweet little Thermomix White Chocolate & Cranberry Cookies will not dissapoint!
Why You're Going To Love This Recipe
There's so much to love about our Thermomix White Chocolate & Cranberry Cookies!
- Perfect For Christmas - white chocolate and cranberry is one of the most popular flavour combinations at Christmas time!
- Makes A Big Batch - This recipe will make 24 large cookies (great for filling the cookie tin!).
- Freezer Friendly - you can freeze the unbaked dough or baked cookies (see my tips below for details).
- Nut- Free - these Thermomix White Chocolate & Cranberry Cookies are perfect for school lunchboxes as they contain NO nuts!
What You Need
Just a few basic ingredients are needed to make Thermomix White Chocolate & Cranberry Cookies!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Butter - you can use either salted or unsalted butter in this recipe. If using salted butter, omit the extra pinch of salt in the ingredients list.
- Egg - bring the egg to room temperature before using.
- Vanilla Extract - or vanilla essence.
- Flour - use plain (all purpose) flour.
- Bi-carbonate of soda and baking powder - these are the rising agents in the recipe.
- Salt - omit if using salted butter.
- Sugar - we recommend using both brown sugar and caster sugar as this combo makes the cookies crunchy on the outside but soft and chewy on the inside.
- Oats - use regular old fashioned rolled oats or substitute for quick oats.
- White Chocolate Chips - use baking chocolate chips as they hold their shape when cooked.
- Dried Cranberries - also known as craisins.
Step By Step Instructions
It couldn't be easier to make White Chocolate & Cranberry Cookies in your Thermomix!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Melt The Butter
Place the chopped butter into the Thermomix bowl and heat for 3 minutes or until melted.
Step 2 - Mix
Add the egg, vanilla extract, plain flour, bi-carb soda, baking powder, salt, brown sugar and caster sugar and mix to combine.
Scrape down the sides of the bowl and mix again.
Step 3 - Mix Through The Add-Ins
Add the white chocolate chips, cranberries and rolled oats into the Thermomix bowl.
Mix on Reverse to combine (use the spatula to help mix).
Step 4 - Chill The Dough
Place the Thermomix bowl with the dough into the fridge and chill for 30 minutes.
Chilling the dough reduces the amount of spreading the cookies will have when baked. Please note: This step is optional but highly recommended.
Step 5 - Bake
Bake the cookies for 12 - 15 minutes or until just lightly golden (do not overcook).
Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Chop the butter into chunks before adding to the Thermomix (this is will it to melt quicker).
- Use your egg is at room temperature before using.
- You can use quick oats in place of rolled oats if you prefer.
- Allow the cookie dough to chill in the fridge before using. This helps to avoid the cookies from spreading too much when baked.
- Do not overcook the cookies - they will be soft when removed from the oven but will harden slightly upon cooling.
- Store the Thermomix White Chocolate & Cranberry Cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies in an airtight container for up to 3 months.
- Freeze unbaked cookie dough in a log shape wrapped in cling wrap for up to 3 months.
FAQs
Yes! Absolutely!
The Reverse function mixes rather than chops... and we want the add-ins to stay whole!
This step is optional but HIGHLY recommended. If you don't chill this cookie dough, the cookies will spread considerably when baked - leaving you with flat, large cookies (whereas we want BIG FLUFFY cookies!).
Related Recipes
Love making cookies in your Thermomix?
Check out these popular Thermomix cookie recipes...
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Thermomix White Chocolate & Cranberry Cookies
Equipment
- Thermomix
- Oven
Ingredients
- 125 g butter
- 1 egg
- 1 teaspoon vanilla extract
- 150 g plain flour
- ¼ teaspoon bi-carbonate soda
- ¼ teaspoon baking powder
- pinch of salt
- 70 g brown sugar
- 80 g caster sugar
- 70 g rolled oats
- 100 g dried cranberries (craisins)
- 150 g white chocolate chips
Instructions
- Preheat oven to 190 degrees celsius (fan-forced). Line 3 flat baking trays with baking paper and set aside.
- Place the butter into the Thermomix bowl. Melt for 3 minutes, Speed 3, 80 degrees. Allow to cool slightly.
- Add the egg, vanilla extract, plain flour, bi-carb soda, baking powder, salt, brown sugar and caster sugar. Mix on Speed 5, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Add the rolled oats, dried cranberries and white chocolate chips and mix on Reverse, Speed 3, 10 seconds (or until combined).
- Chill the dough in the fridge for 30 minutes.
- Roll tablespoons of the mixture into balls and place onto the prepared baking trays. Bake in the oven for 12-15 minutes or until lightly golden.
- Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 7 days (or freeze for up to 2 months).
Notes
- Chop the butter into chunks before adding to the Thermomix (this is will it to melt quicker).
- Use your egg is at room temperature before using.
- You can use quick oats in place of rolled oats if you prefer.
- Allow the cookie dough to chill in the fridge before using. This helps to avoid the cookies from spreading too much when baked.
- Do not overcook the cookies - they will be soft when removed from the oven but will harden slightly upon cooling.
- Store the Thermomix White Chocolate & Cranberry Cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies in an airtight container for up to 3 months.
- Freeze unbaked cookie dough in a log shape wrapped in cling wrap for up to 3 months.
Jo says
Yum ......and I put no caster sugar to lessen the sweetness. I also substituted white chocolate melts, as that’s all I had. And it worked a treat.
Tracey barrance says
If I wanted to freeze the dough before cooking... do you think that would work?
Lucy says
Absolutely!
Jeff Shft says
We shared this white chocolate cranberry cookies this holiday season. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!
Jennifer Berkey says
I am loving this white chocolate cranberry cookies recipe. My kids love it and they won't stop eating. Thanks for this. Merry Christmas and Happy New Year! Xoxo.