Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Cranberry and White Chocolate Cookies

Baking With Kids
Cooking time: 
5-10 minutes
makes 24 cookies
Preparation time: 
10-15 minutes
  • 110g Stork tub, softened
  • 110g caster sugar
  • 85g light soft brown sugar
  • 1 egg, large
  • 1 tsp vanilla extract
  • 150g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 180g rolled oats
  • 100g white chocolate chips
  • 100g dried cranberries
  • Mixing bowls, electric hand mixer, scales, knives & forks - table, measuring spoons, baking tray, non-stick baking paper
  1. Preheat oven to 190c (fan)/200c/Gas Mark 5.
  2. Cream together the Stork and sugars. Add the egg and vanilla extract and mix well to combine.
  3. Sift in the plain flour, baking powder, bicarbonate of soda and salt and add the rolled oats, cranberries and white chocolate chips.
  4. Work together to form a dough, making sure all the ingredients are well combined.
  5. Roll the dough into 1 ½” balls and place, spaced apart, on the baking tray.
  6. Bake in the oven for 8-10 minutes until lightly golden.
  7. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
  8. Serve.

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