fig, pecan and white chocolate cookies
This is my 'go to recipe' whenever I need to whip up some cookies. Instead of the macadamias and cranberries, I substituted equal quantities of toasted pecans and chopped soft figs.
I normally bake a few cookies day 1, then store the rest of the dough in the fridge or even in the freezer for a few more days.
The cookie dough undergoes a transformation after a few days. When you bake the older dough, the cookies are much flatter but more crisp and sometimes I prefer them that way.
Despite being stored in an airtight jar, these cookies do soften so it you like your cookies crisp you'll need to reheat them for a few minutes before eating. That's if you can keep your hands off them for that long! I really liked the combination of flavours and I'll certainly be making these cookies again.
I'm about to head off on my travels, so I'm not sure when I'll be able to blog next. So until the next post, keep well.