By
GoodThingsCatered 9 months ago
Recipe Tags:
Apple Juice,
Baking Sheets,
Baking Soda,
C Butter,
C White,
Chocolate Chips,
Chocolate Oatmeal Cookies,
Cookie Jar,
Craisins,
Creamy Flavor,
Dark Brown Sugar,
Dried Cranberries,
Ground Cinnamon,
Parchment,
Purpose Flour,
Salt 2,
Tart Flavor,
Vanilla Extract,
White Chocolate,
Whole Foods
4
Cranberry White Chocolate Oatmeal Cookies
When I first made this recipe I did not feel like measuring out a weird amount of butter, so I used a bit extra. I added a bit more oatmeal because I love it, some vanilla extract and cinnamon because they both give a wonderful flavor, and upped the mix-in amounts to this basic recipe. Let me just tell you - I’ve made a batch of these cookies every day since the weekend and I can’t seem to hang on to them for very long. Lunches, guests, and requests - these fly out of the cookie jar. And rightfully so.
These cookies stay nice and soft, have a wonderful tart flavor with the cranberries (I LOVE Whole Foods bulk dried cranberries that are sweetened with apple juice) and a sweet and creamy flavor of the white chocolate chips. Letting the cookies cool completely ensure a great soft to crunchy ratio and really smooths out the flavor of the added cinnamon. Enough of the babbling…onto the cookies!
Cranberry White Chocolate Oatmeal Cookies
adapted from recipe on the back of Craisins
Ingredients:
3/4 c. butter, softened
2/3 c. packed dark brown sugar
a little more than 1 1/2 c. oatmeal
1 1/2 c. all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
2/3 c. dried cranberries
2/3 c. white chocolate chips
Directions:
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In bowl of stand mixer, combine butter and brown sugar and beat on medium high until light and fluffy in texture and color, about 3 minutes, while you gather other ingredients.
-In large bowl, combine oatmeal, flour, baking soda, cinnamon, and salt, stirring to combine.
-To butter and sugar add eggs, one at a time, beating to combine well after each addition, then add vanilla.
-Stop mixer, scrape down the sides of the bowl and turn back on lowest setting.
-Add oatmeal mixture, then cranberries and white chocolate, beating just until barely combined.
-Remove bowl from stand mixer and bring over to baking sheets.
-Best way to do this is with your fingers (albeit messy) - pick up loose balls of dough about 2 to 2.5 inches in diameter and place onto baking sheets at least 2 inches apart (I place 11 cookies on each sheet, dividing dough into 22 cookies total).
-If you have leftover cranberries and white chocolatre chips, top cookies with a couple of each.
-Place in preheated oven and bake for exactly 10 minutes.
-Remove from oven, cookies will be slightly golden around edges and middles look a bit underdone.
-Let cool 5 minutes on cookies sheets and then place on wire racks to cool completely before serving.
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