White Chocolate Cranberry Oatmeal Cookies

Step 01

In a large bowl, whisk together the flour, baking soda, cardamom and salt. Set aside.

Step 02

Beat the butter, brown sugar and granulated sugar with a stand mixer or hand mixer until light and creamy, 6-8 minutes, scraping down the sides as needed. Add the egg and vanilla and beat until fully incorporated.

Step 03

Gradually mix in the dry ingredients until just combined. Fold in the oats, ½ cup of the cranberries and the chopped white chocolate.

Step 04

Refrigerate the dough for at least 30 minutes, or up to 3 hours, to firm up.

Step 05

Preheat the oven to 180C/350F and line two large baking sheets with baking paper.

Step 06

Scoop out ⅓-cup portions of dough and roll them into balls. Place 4 on each baking sheet, leaving space between them.

Step 07

Bake for 13 minutes, then gently press down the cookies and top with the remaining cranberries and white chocolate chips. Bake for about 3 minutes more until the edges are golden but the centre is still soft.

Step 08

Cool the cookies on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Drizzle with the melted white chocolate, if desired, and enjoy.