White Chocolate Cranberry Cookies


  • 155g All Purpose Flour
  • 3g Cornstarch
  • 2g Baking Powder
  • 1g Baking Soda
  • 1g Salt
  • 1 pc Whole Egg
  • 10g Unsalted Butter
  • 125g Unsalted Butter
  • 50g Brown Sugar
  • 45g White Sugar
  • 45ml Fresh Milk
  • 75g CATALINA White Chocolate Buttons
  • 25g Cranberries dried

Pre-heat oven to 177C.

  • Sift all the dry ingredients together, set aside. 2.
  • Using a stand mixer cream butter together with brown & white sugar until light and fluffy then add in the egg.
  • Stir in milk and dry ingredients, mixing until well combined.
  • Do not over mix. Gently fold in CATALINA White Chocolate Buttons and dried cranberries.
  • Cover dough in plastic wrap and rest in the freezer for 30 mins.
  • With a 2 inch ice cream scooper scoop and pan cookies on to a non stick baking tray and bake for 12 minutes.