Oatmeal Cookies With White Chocolate & Cranberries
"Found on Elizabeth Baird's Four Seasons of Canadian Food Blog. Change it up by using a different type of chocolate and nuts!"
photo by Lalaloula
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
24 Cookies
- Serves:
- 24
ingredients
- 2⁄3 cup butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla
- 1 1⁄2 cups rolled oats, large flake
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup white chocolate, chopped
- 3⁄4 3/4 cup dried cherries or 3/4 cup raisins
directions
- 1. Line 2 large rimless baking sheets with parchment paper or silicone mats, or grease; set aside.
- 2. In a large bowl, beat butter with brown sugar until fluffy; beat in the egg and vanilla. In a separate bowl, whisk together the oats, flour, baking powder, baking soda and salt; stir into the butter mixture in 2 additions until blended. Stir in the chocolate and cranberries.
- 3. Cover and refrigerate for 30 minutes. Scoop by tablespoons (15 mL) into mounds, set 2-inches (5 cm) apart on prepared baking sheets. Roll each mound into a ball; with a fork, press down to about 1/2-inch (1.25 cm) thickness.
- 4. Bake in bottom and top thirds of 350°F (180°C) oven until cookies are golden brown underneath and edges are crisp, about 12 to 15 minutes. Switch and rotate the baking sheets halfway through the baking to ensure even cooking.
- 5. Let cookies rest on the baking sheets to firm up, about 3 minutes, before transferring to racks to cool. (Make-ahead: Store at room temperature in an airtight container for up to a week. Freeze for longer storage - up to 1 month if nobody in the house knows about them.
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Reviews
-
Made the recipe as given, but I'm already thinking of doing a batch with a mix of cranberries, cherries & raisins, or another time when the park does a cookie-tasting get-together, I'll make a batch with the berries, one with the cherries & . . . However they're done, these are ABSOLUTELY GREAT TASTING COOKIES, & the recipe is a definite keeper! Thanks for sharing it! [Made & reviewed in 1-2-3 Hit Wonders tag] -
5 stars and more all the way, Kat!!! :) These cookies were so yummy they even pleased my cranberry and white chocolate despising sis! :) What a tasty recipe you have there, just amazing! The cookies come out so crunchy and yummy with a lovely oaty, sweet, fruity taste. I reduced the sugar to 1/4 cup and they were still superb! THANKS SO MUCH for sharing this wonderfully amazing recipe with us! Made and reviewed for Veggie Swap #17.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
