Oatmeal White Chocolate Chip Cranberry Cookies

Teresa in CO's Note:

I got this recipe from a friend who described them as "edible meth"- they're just that addictive! I am not a huge fan of white choc chips or of Craisins, but the combination of the two things is absolutely fantastic! EVERYONE who has tried these has loved them. They're a standby in my kitchen and I hope you enjoy them too! Once you get the recipe down, you can substitute semisweet or dark chocolate chips and any other dried fruits, too! The possibilities are really endless.

• Total Time: 53 mins
• Prep Time: 45 mins
• Cook Time: 8 mins

Ingredients:

Serves: 36-48

Yield: 36.0 cookies

• 3 cups quick-cooking oats
• 2 cups flour
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup unsalted butter
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1 (8 ounce) bag white chocolate chips
• 6 ounces dried sweetened cranberries (Craisins)

Directions:

1. 1. Cream together butter, white sugar, and brown sugar. Beat in eggs one at a time and stir in the vanilla.
2. 2. In separate bowl, mix flour, soda, salt and cinnamon. Add to creamed mixture slowly so it's perfectly integrated.
3. 3. Add oatmeal one cup at a time and stir in until well-combined. I find this step is easier to do sometimes with a big wooden spoon instead of with the Kitchenaid mixer. The mixer sometimes gets overwhelmed by the heft of the oatmeal!
4. 4. Add white chocolate and cranberries and mix well. Let refrigerate for half an hour.
5. 5. Place walnut-sized balls on lightly greased baking sheet. These don't flatten out much so if you like a flatter cookie, flatten with a fork dipped in sugar (or the palm of your hand!). Bake at 375 for 8 minutes. They will come out looking really doughy, but they stiffen as they cool. 8 minutes results in a perfectly chewy cookie.