Calling all crunchy cookie lovers! If you love crunchy cookies, you’re going to totally love this White Chocolate Cranberry Anzac Cookies recipe!
I absolutely love a crunchy cookie! Mr. Nomad on the other hand likes chewy cookies. I’ve never liked chewy cookies. They’re boring to me. I’m all about that crazy crunch! Waga’s has a really yummy crunchy White Chocolate and Cranberry Cookie. Every time I go in there I get one for dessert. I only get one, but deep down I want 4. FOUR! I always tell myself, that’s too many….
Until I made my own take on Waga’s cookies. Years ago when I was a Girl Scouts leader, we had Australian Day and one of the girls brought these crunchy Australian Anzac Cookies. Oh my goodness were they yummy! I only had one but I knew right then I would make this cookie myself one day. And that day has come. I combined my love for Waga’s cookie with my love for the Australian Anzac Cookie and just like that, the ultimate White Chocolate Cranberry Anzac Cookies was born!
And I ate FOUR! They’re just so good! Crunchy, sweet, a hint of salt…. everything I love about cookies.
How did I get the White Chocolate Cranberry Anzac Cookies so freaking crunchy? Don’t rush to take them off the baking sheet when you remove them from the oven. Wait a FULL FIVE MINUTES to allow them to continue cooking from the heat of the baking sheet. Then cool them on a cooling rack before devouring the whole tray!!
So tell me… are you a crunchy cookie lover or a soft cookie lover?
If you love crunchy cookies, you're going to totally love these White Chocolate and Cranberry Anzac Cookies!
10 minPrep Time
15 minCook Time
30 minTotal Time
- 1 cup Flour
- 1 cup Sugar
- 1 cup Desiccated Coconuts
- 2 cups Rolled Oats
- 1/2 cup Butter
- 2 tablespoons Golden Syrup
- 1 teaspoon Baking Soda
- 3 tablespoon Boiling Water
- 1/2 cup Cranberries
- 1/2 cup White Chocolate Chips
- Heat oven to 375F (180C). Line a baking sheet with parchment paper.
- Mix all of the dry ingredients, except baking soda. Make a well in the center.
- Melt the butter and syrup in a small saucepan over low heat until melted. Let cool 5 minutes.
- Mix the baking soda and boiling water.
- Add both liquids to the dry ingredients and stir well to combine.
- Stir in the cranberries and white chocolate chips.
- Roll dough into 1 inch spoonfuls. Place on a baking sheet and flatten them with the bottom of a cup.
- Bake for 15 minutes.
- Cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.