White Chocolate Cranberry Anzac Cookies

White Chocolate Cranberry Anzac Cookies

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Calling all crunchy cookie lovers! If you love crunchy cookies, you’re going to totally love this White Chocolate Cranberry Anzac Cookies recipe! 



White Chocolate Cranberry Anzac Cookies | Recipe Nomad

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!

White Chocolate Cranberry Anzac Cookies | Recipe Nomad

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?

Yields 40

White Chocolate and Cranberry Anzac Cookies

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

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  1. Heat oven to 375F (180C). Line a baking sheet with parchment paper. 
  2. Mix all of the dry ingredients, except baking soda. Make a well in the center. 
  3. Melt the butter and syrup in a small saucepan over low heat until melted. Let cool 5 minutes.
  4. Mix the baking soda and boiling water. 
  5. Add both liquids to the dry ingredients and stir well to combine. 
  6. Stir in the cranberries and white chocolate chips.
  7. Roll dough into 1 inch spoonfuls. Place on a baking sheet and flatten them with the bottom of a cup. 
  8. Bake for 15 minutes. 
  9. Cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
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