Cherry, cinnamon and white chocolate cookies
Makes: 25
Prep time: 25 minsTotal time: 
Recipe by Rachel Wood / Photograph by Tara Fisher
Cherry, cinnamon and white chocolate cookies
Makes: 25
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
139Kcal
Fat
8gr
Saturates
4gr
Carbs
15gr
Sugars
9gr
Fibre
1gr
Protein
2gr
Salt
0.2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 125g soft butter
- 150g soft brown sugar
- 1 medium egg, lightly beaten
- 150g plain flour
- ½ tsp baking powder
- 75g rolled porridge oats
- 1 tsp ground cinnamon
- 75g pecans, chopped
- 125g dried sour cherries, large ones snipped in half
- 1 x 100g bag white chocolate chips
Step by step
Get ahead
These cookies will keep for 1 week, stored in an airtight container between layers of baking paper. Or prepare up to step 5 and freeze the cookie dough balls; defrost at room temperature and bake.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line 3 or 4 large baking trays with baking paper.
- Cream together the butter and sugar until very light and fluffy, this will take up to 5 minutes using an electric hand whisk. Add the egg and continue beating until incorporated and the mixture is smooth.
- In a separate bowl, weigh out the flour, baking powder, oats, cinnamon and pecans. Fold these dry ingredients into the butter mixture.
- Finally, fold in most of the cherries and chocolate chips (reserving a few for the top) and fold again to mix everything together.
- To ensure your cookies are all an even size, weigh your dough and divide by 25 – this should work out around 30g per cookie. Alternatively, roll the dough into 25 even balls about the size of a walnut.
- Space the balls of cookie dough about 5cm apart on your lined trays. Press each cookie ball gently with two fingers, so you level the surface a little. Press the reserved cherries and chocolate chips on the tops.
- Bake for 10-12 minutes. To ensure cookies remain chewy, it's important to remove them from the oven before they over-bake. Your cookies will be just beginning to turn golden at the edges and may feel a little soft, but they will firm up as they cool. Leave to cool on the trays for 3-4 minutes before removing to a wire rack to cool completely.
- Once cool, transfer to cellophane bags or little boxes and secure with pretty ribbons and a gift tag.
