Monthly Archives: January 2014

Oatmeal Cranberry White Chocolate Cookies

Oatmeal Cranberry White Chocolate Chip Cookies

Oatmeal Cranberry White Chocolate Chip Cookies

These are my new favorite cookies, and the favorite of some others as well. They’re kind of healthy – they have oatmeal and fruit in them. I was on a quest to use up all of the random ingredients I have leftover from Christmas, and, minus the oatmeal, all of these were ingredients that I had stocked for the holiday. It can be challenging to find fresh cranberries year round, but most stores do carry them frozen year round. However, I think these cookies are so fun and festive (looking and tasting), that they’ll make it onto my Christmas cookie list next year. I made two versions of the cookie (a simple variation) – in one version, which most taste testers preferred, I drizzled the cookies with melted white chocolate. In the other version (the one that me feel like the cookies were a little more figure friendly), I eliminated the white chocolate drizzle. but there are still white chocolate chips inside. You could certainly substitute dark, semi-sweet, or even milk chocolate chips in the recipe, but I liked both the color and flavor of the white chocolate – it’s very complimentary to the cranberries. I’m willing to bet you could also use dried cranberries, but my goal was to use up my fresh cranberries, so I didn’t bother with trying that version. (Makes about 20 cookies)

INGREDIENTS:

  • 1 Cup Flour
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Cinnamon
  • 1/4 tsp.salt
  • 1 1/4 sticks (10 TBS.) unsalted butter, room temperature
  • 1/2 Cup Sugar
  • 1/2 Cup (packed) Light Brown Sugar
  • 1 Large Egg
  • 1 tsp. Vanilla
  • 1 Cup Old-fashioned Oats (not the “quick cooking” variety)
  • 3/4 Cup White Chocolate Chips + 1/4 Cup for Drizzling Tops of Cookies (optional)
  • 1/2-3/4 Cup Fresh Cranberries- coarsely chopped

INSTRUCTIONS:

Preheat oven to 350 Degrees. In a small mixing bowl, combine flour, baking soda, salt, and cinnamon. In a large mixing bowl, or the bowl of a stand mixer, combine butter, sugar, and brown sugar (I recommend using a stand mixer or handheld electric mixer). Add egg and vanilla and beat until well combined. Add oatmeal and flour and mix until incorporated. Add chopped cranberries and 3/4 cup of white chocolate chips and gently mix until combined (I recommend doing this step by hand).oatmeal cookie mixture

Line two baking sheets with parchment paper. Use a spoon to drop batter (about 1.5 TBS. each – depending on size of cookie you desire) on the prepared baking sheet – space about 2 inches apart.Oatmeal cranberry white choc cookie on baking sheet Bake for about 14-16 minutes – until edges start to brown slightly. Allow to cool for a few minutes on baking sheet and then transfer to a wire cooling rack to cool completely.

If using drizzle: put chocolate chips in a microwave safe bowl and melt in microwave using “melt chocolate” setting. If your microwave does not have such a setting and you are not familiar with the level and amount of time your microwave requires to melt chocolate, you can melt chocolate on the stove with a double boiler (make your own by placing a heatproof bowl over a small saucepan of water). Use a spoon to drizzle melted chocolate over each cookie.

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