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White Chocolate Oatmeal Cranberry Cookies

I generally do not like raisins in my baked goods. Oatmeal raisin cookies are pretty much my one exception. However, once I substituted white chocolate chips and dried cranberries for the raisins in this recipe – the plain old raisin variety pretty much bit the dust. These cookies are just how a good cookie should be. Slightly crisp around the edges, but still soft in the middle. These are packed with hearty oat flavor thanks to good old-fashioned oatmeal, and lots of it. You may be tempted to add cinnamon to this recipe (many oatmeal raisin cookies include it) – just try it without, you may be surprised to find you like being able to taste the oats…instead of just spices.

White Chocolate Oatmeal Cranberry Cookies

White Chocolate Oatmeal Cranberry Cookies

1 1/2 C all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
16 T (2 sticks) unsalted butter, softened
1 C packed light brown sugar
1 C granulated sugar
2 large eggs
3 C old-fashioned rolled oats (Quick cooking oats may be used, but you’ll lose some of the flavor. Instant oats should not be used.)
3/4 C sweetened-dried cranberries
3/4 C white chocolate chips

1. Adjust the oven racks to the upper-middle and lower-middle positions and preheat oven to 325°. Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, salt and nutmeg together in a medium bowl.
2. In a large bowl, beat the butter and sugars  on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time until combined.
3. Reduce speed to low and slowly add flour mixture until just combined. Mix in the oats, cranberries and white chocolate chips until just incorporated.
4. Working with 3 tablespoons of dough at a time (or use a lever release ice cream scoop…it’s right about 3 T), roll the dough into balls and lay them on the baking sheets. Space about 2 inches apart. Flatten the cookies to a 3/4 inch thickness using your palm.
5. Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy. 22-25 minutes, switching and rotating the baking sheets halfway through baking. The cookies will look underdone – don’t overbake.
6. Let cookies cool 10 minutes on the baking sheets, then serve warm or transfer to a wire rack and allow to cool completely.

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