WHITE CHOCOLATE CRANBERRY COOKIES

Ingredients:

• 155g All Purpose Flour
• 3g Cornstarch
• 2g Baking Powder
• 1g Baking Soda
• 1g Salt
• 1 pc Fresh Egg
• 135g Unsalted Butter
• 50g Brown Sugar
• 45g White Sugar
• 45ml Fresh Milk
• 75g CATALINA White Chocolate Buttons
• 25g Cranberries dried

Procedure:

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.
• Add in milk and dry ingredients, mixing until well combined. 4.
• 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.