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)
- 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
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).
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. 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.