I find when I make these biscuits that the mixture is very sticky and a tiny bit too greasy when I have baked them, so the last time I made them I reduced the butter by 1/4 and I was very happy with the result. Also, I do not press down on the rolled balls of biscuit dough with a fork prior to baking as I find that when I leave them as balls they tend to be fatter and less spread out biscuits, which I prefer. These are only personal preferences though so do feel free to stick to the Nigella original recipe.
Cranberry and White Chocolate Cookies
150g plain flour
½ tsp baking powder
½ tsp salt
75g rolled oats (not instant)
125g soft butter
75g dark brown sugar
100g caster sugar
1 tsp vanilla extract
75g dried cranberries
50g pecans, roughly chopped
150g white chocolate chips
Preheat the oven to 180oC/ 350°F/gas mark 4.
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 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.
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 tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.
Enjoy, and do not blame me when you are compelled to make them again, and again, and again....