A good giveaway for the holidays:
Oatmeal, White Chocolate and Blueberry Cookies (adapted from Ottolenghi)
90g plain flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
100g unsalted butter, room temperature
1 teaspoon vanilla essence
110g soft brown sugar
25g caster sugar
1 egg, lightly beaten
60g white chocolate, in choc-chip size pieces
75g dried blueberries, cranberries, raisins or raspberries
Preheat oven to 170. Sift together flour, salt, baking powder, baking soda and set aside.
Put butter, vanilla and sugars in mixing bowl and beat until mixture is lighter in colour and texture. Gradually add eggs, making sure each addition is fully incorporated before adding more.
Add flour mixture and oats, then chocolate and cranberries. Do not overmix.
Shape into small bite size cookies and press down with fork to flatten it. Make sure each cookie is at least 5cm apart, as it expands in the oven.
Bake for 8-10 minutes until golden brown, remove from oven and allow it to cook before eating.