Chocolate chip cookies with pistachios and cranberries

I haven’t made any biscuits for a while so thought I’d share this recipe with you. The original recipe came from a woman in America who unintentionally paid $250 for a chocolate chip cookie recipe (from a restaurant) and was so upset she made sure the recipe was spread around the world free (not sure if this is true?) Anyway the basic dough recipe is the same but I have used pistachios and cranberries instead of walnuts and I used caramel choc chips instead of chocolate, so feel free to experiment…

Chocolate chip cookies with pistachios and cranberries
Recipe type: Biscuits
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 10
A lovely firm buttery biscuit that stay fresh for days
  • 180gm butter softened
  • 1 cup castor sugar
  • 1 egg (room temperature)
  • ½tsp vanilla essence
  • 2 cups self raising flour sifted
  • ¾ cup chopped walnuts (I used half pistachios/ half cranberries -chopped)
  • ½ cup chocolate chips (I used caramel ones for a change)
  1. Preheat oven to 180*C
  2. Line a biscuit tray with baking paper
  3. Cream butter, vanilla and sugar until light and fluffy
  4. Add egg - beating well until combined
  5. Add sifted flour and beat slowly until combined
  6. Add nuts & chocolate chips- beat for a short time to incorporate or use your hands
  7. Use your hands to form walnut sized balls and squash with your palms to form a biscuit shape
  8. Give the biscuits plenty of room as they will spread a bit
  9. Use only one tray at a time in the oven (cook more evenly this way)
  10. Bake for 10 - 12 min or until golden
  11. Half way through the baking time open the oven and bang the biscuit tray a bit to deflate the biscuits (Dot Taylor - a fine country cook - used to do this)
  12. Do not do anything else - stay glued to the kitchen as the biscuits can burn in a flash
  13. Cool on the tray for a couple of minutes before moving onto a cooling rack
  14. Enjoy these delightful cookies




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