White Chocolate Chunk and Cranberry Cookies

Somehow my cookies always end up stacked. It's the easiest composition, since I only take pictures while Miss Pantry is having a nap.

I have a sweet tooth. As if you didn't already know.

Every few days, I get the urge to eat something sweet. Oh who am I kidding? I get the urge for something sweet daily. So I turn to my stash of chocolate when the cravings strike. And before I know it, I'd have eaten half a slab and I'll spend the rest of the day feeling like a fat slob.

Only sometimes will I let the annoying thing called will-power get in the way. I think my butt subconsciously knows that too much chocolate is not good for it.

Well, here you go. Partially unstacked and with a ribbon. Wow.

Times like this, I curse that I am not blessed with super high metabolism or the skinny gene. Or that I don't look like Miranda Kerr - I have a secret crush on her. She's gorgeous and advocates a healthy lifestyle. And she drinks chlorophyll. It's supposed to help with something, cell regeneration or whatnot. I forget. Maybe I should drink chlorophyll, might help with memory.

So anyhow, in an effort to eat less chocolate/packaged cookies/store-bought-highly-processed junk, I figured I'll make my own sweet snacks. If I made them, then I get to eat them without feeling guilty, because I'll know exactly how much sugar or fat has gone into them. Right?

I know what you are thinking right now. You're thinking "this cookie has chocolate and processed sugar in it"! Yes, yes, you are right. And it does make this cookie decadently sweet. But you see, that is the key. Because it is sweet, one (or two) cookies will be enough to satiate my sugar cravings.

Ingenious isn't it?

Recipe adapted from Taste.com.au
Yields 32 cookies

Ingredients:

• 125g butter, softened
• ¼ cup caster sugar
• ¼ cup firmly packed brown sugar
• 1 egg
• ⅓ cup rice flour
• ½ cup almond meal
• ¾ cup plain flour
• ½ cup dried cranberries
• 150g white chocolate, roughly chopped

Method:

1. Preheat oven to 180ºC (160ºC fan forced).
2. Beat butter and sugars until light and fluffy. Add egg. Beat until combined.
3. Stir in flours, almond meal, chocolate and cranberries.
4. Roll level tablespoons of mixture into balls and place 5 cm apart on trays. Flatten slightly. Bake for 12 to 15 minutes or until light golden. Cool for 5 minutes on trays before transferring to racks.

Happy baking!