They are so easy and quick to make that your children can make them and when allowed to cool are crispy on the outside but nice and soft on the inside. If you prefer not to use nuts in the recipe, there is a fruit based alternative. Simply use all white chocolate (100g and replace the nuts with 100g of raisins or cranberries).
I have highlighted all of the products that are available from Pampered Chef UK, which are quality gadgets and bakeware that make cooking so much easier. Baking on Stoneware makes much nicer cookies (and pizza) allowing them to stay moist in the middle and no moisture building up underneath. You can of course use your own products and may choose to add these items as you wish – if you hold a Cooking Show or Party Hour with Pampered Chef, you could get these items Free of charge or choose some as Half-Priced items. I have all of these items to show you if you would like me to bake these cookies for you at your show :o)
Sunflower oil, for greasing
- 85 g butter, softened
- 40 g light soft brown sugar
- 40 g caster sugar
- 1 large egg, beaten
- 1⁄2 teaspoon vanilla extract
- 175 g self-raising flour
- 70 g white chocolate chips or chunks
- 30 g white chocolate chips or chunks
- 30 g pecan nuts (or hazelnuts) *Alternative for nut allergy below
Preheat oven to 180°C/fan 160°C/Gas 4.
Spray two Rectangle Stones / Medium Round Stones or baking trays with sunflower oil using Kitchen Spritzer or lightly oil using a Pastry Brush; set aside.
In Classic Batter Bowl, beat softened butter, brown sugar and caster sugar together until light and creamy using Bamboo Spoon or Spatula.
Add the egg and vanilla extract and beat well.
Gently fold in the flour until well combined.
Fold in the white and dark chocolate chips and pecans (or hazelnuts).
*If there is a risk of nut allergy, the nuts can be replaced for fruit such as raisins or cranberries. I would use all white chocolate and increase the fruit to 100g if doing this.
Using Large Scoop (45ml / approx. 3 tbls), drop scant scoops of mixture slightly apart (cookies will spread a little during baking) onto prepared baking stones / trays (to make about 7 cookies on each baking stone). Flatten scoops slightly with the heel of your hand.
Bake 15–20 minutes or until light golden brown (swap position of baking stones / trays in oven after 12–15 minutes to ensure even baking, if desired). Do not overbake cookies (cold baked cookies will be crunchy on outside and chewy underneath).
Remove from oven and cool for 5 minutes on baking stones / trays.
Using Mini-Serving Spatula, remove cookies to Stackable Cooling Rack and allow to cool.