Sunday 12 May 2013

Coconut, Cranberry and White Chocolate Chip Cookies

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Coconut, Cranberry and White Chocolate Chip Cookies. I have to admit - I'm not a coconut fan, but my mother is, so she really enjoyed these cookies. And, when they were baking, the kitchen smelt amazing! Nothing beats the smell of coconut and white chocolate baking in the oven.

A Simple List of Ingredients:

1. Oats
2. Light Brown Sugar
3. Dessicated Coconut
4. Sugar
5. Butter
6. Vanilla Flavouring
7. White Chocolate Chips
8. Salt
9. An Egg
10. Bicarbonate of Soda
11. Dried Cranberries
12. Plain Flour

Bismillah, let's bake!

Preheat the oven to Gas Mark 4. 

First, grease and line a large baking tray.

Take 2 and 1/2 ounces (1/3 cup) sugar.

Place the sugar into a Kitchen Aid bowl.

Take 2 and 1/2 ounces (1/3 cup) light brown sugar.

Add the light brown sugar to the bowl.

Take 2 and 1/2 ounces (1/3 cup) softened butter.

Add the butter to the sugars.

Cream everything together until creamy.

Crack 1 egg.

Add the egg to the mixture.

Take vanilla flavouring.

Add 1/2 teaspoon vanilla flavouring.

Beat until creamy.

Take 12 ounces (1 and 1/2 cups) oats.

Add the oats to the bowl.

Add 6 ounces (3/4 cup) plain flour.

Add 1/2 teaspoon bicarbonate of soda, and 1/4 teaspoon salt.

Mix to combine.

Take dessicated coconut - my mums' favourite ingredient!

Take 4 ounces (1/2 cup) dessicated coconut.

Chuck the coconut into the mixture.

Take 4 ounces (1/2 cup) white chocolate chips.

Add the chocolate to the mixture.

Finally, take dried cranberries.

Measure out 4 ounces (1/2 cup).

Add to the bowl.

Give the mixture a final stir.

Place the mixture onto the tray in cookie shapes.

Bake in the oven at Gas Mark 4 for 11 minutes.

Allow to cool slightly, and serve! These are great with tea, coffee and even custard!


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