Tuesday, 15 February 2011

Cranberry and Chocolate Chip Cookies

Yet another variation of this Dan Lepard recipe. These cookies are really quick and simple to make and, as the recipe uses wholemeal flour and oats, you can at least pretend that it's healthy. These were made to go into lunchboxes, so I didn't feel the need to be too extravagent with the chocolate - I used a standard bag of plain chocolate chips from the baking section of the supermarket. I've decided I really don't like almond extract unless it's enhancing the flavour of almonds, so I went back to vanilla extract in this recipe.

So, to summarise - I added 100g chocolate chips, 150g dried cranberries and 1 teaspoon of vanilla extract to the basic dough recipe and made 20 cookies from one batch of dough. These cookies are quite substantial and nicely chewy, excellent either as part of a nourishing packed lunch or as a snack with a mug of coffee or tea.

10 comments:

Chele said...

No pretending about it!! They are totally healthy ... chocolate is a food group lol. They look great, a real treat.

Chocolate Here said...

HoneyB loves cranberries so I usually use a Rachel Allen recipe for cran and white choc cookies. It has oats ... must try these though with wholemeal flour. Nice one!

snowy said...

I love cranberries so definitely one to try. They look so good.

cupcakegirl said...

I Love reading your blog and I have awarded you a stylish Blogger award check it out at www.cupcakesmile.blogspot.com

Suelle said...

I'm very flattered to be thought of as a Stylish Blog, cupcakegirl, but I made a decision a while ago not to get involved in these types of award systems. Hope you are not offended.

Hazel said...

I have literally just written a post about baking chewy cookies... I somehow struggled to get them to be super chewy! What type of sugar did you use? Do you think using wheat flour helped? Cranberry and chocolate chip is always a winner!

celia said...

Suelle, I love these! I made them with wholemeal spelt flour, and like you, omitted the almond extract. My friend Marty uses them as his triathlon energy food! :)

Suelle said...

Hazel - according to Dan Lepard, using a proportion of oil instead of butter increases the chewiness, but I think using wholemeal flour must play a part too.

I see you are not in the UK at the moment. I use light muscovado sugar, but I'm not sure what the nearest US equivalent would be.

C said...

It's great when you find a recipe you're really happy with isn't it! These look as good as ever. You've reminded me that I ought to revisit the recipe!

Brownieville Girl said...

My kind of health food!