Thermomix White Chocolate & Cranberry Cookies

Soft and chewy Thermomix White Chocolate & Cranberry Cookies that are perfect for Christmas (or anytime of the year!).

Course Biscuits and Cookies, cookies

Cuisine cookies, sweet

Diet cookies

Prep Time 10

Cook Time 12

Chilling time 30

Total Time 52

Servings cookies

Calories 145kcal

Cost $5

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).

RECIPE NOTES & 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.