Cranberry, Pecan and White Chocolate Cookies

This month's Sweet and Simple Bake was these cookies. They turned out OK, but I think I might have slightly over-cooked them. The nuts, fruit and chocolate make for a great combination. a different mouthful every time! However, I did find that by the time it came to adding them to the dough it was very difficult to get an even distribution. I think the dough is just a tad too dry to allow the effective incorporation of all these additions.

Nevertheless, I took a batch in for the charity cake bake in aid of the Samaritan' and they sold out, so they can't have been too bad!

Ingredients:
150g plain flour
½ tsp baking powder
½ tsp salt
75g rolled oats
125g soft butter
75g dark brown sugar
100g caster sugar
1 egg (large)
1 tsp vanilla extract
75g dried cranberries
50g pecans, roughly chopped
150g white chocolate chips

Method:
1. Preheat the oven to 180°C
2. Measure out the flour, baking powder, salt and rolled oats into a bowl.
3. Put the butter and sugars into another bowl and beat together until creamy.
4. Then beat in the egg and vanilla.
5. Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.
6. Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork.
7. Cook for 12 to 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.