reasonably virtuous cookies

Readers of my family blog will know that in the weeks surrounding Daniel's birth I embarked upon a quest to discover the perfect sultana cookie, aka the cookie rated most highly by Ben. The best I've managed so far is a cookie which provoked the response "Mmm! Can I order some more of these?" and whilst this in no way implies perfection, I feel encouraged in my journey! These very cookies are in fact featured at the top of my blog, accompanied by tea and the wherewithall to drink it. They are not made from my own recipe, but an amalgam of two others: one a lowish-fat oat recipe I found online, and Nigella Lawson's cranberry and white chocolate cookie recipe featured in her lovely book Feast. In the spirit of sharing, here's how to make Reasonably Virtuous Cookies - enjoy them with a cup of tea as the weather gets colder!

85g butter or Stork

115g soft brown sugar

115g self-raising flour

1 beaten egg

55g porridge oats

100g white chocolate chips

100g dried cranberries

Beat together the butter and sugar, then stir in the flour and egg and cream everything together to form a firm cookie dough. Mix in the oats, then add and mix in the chocolate chips and cranberries. Dollop medium-sized spoonfuls of the dough onto lined baking trays, and bake at 180* for about 20 minutes until the cookies are golden brown and springy to the touch. Makes between 10 and 16, depending upon your size preference. Eat at least one whilst still warm!