Prep 45 mins
Cook 8 mins
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.
- 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)
- 1. Cream together butter, white sugar, and brown sugar. Beat in eggs one at a time and stir in the vanilla.
- 2. In separate bowl, mix flour, soda, salt and cinnamon. Add to creamed mixture slowly so it's perfectly integrated.
- 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. Add white chocolate and cranberries and mix well. Let refrigerate for half an hour.
- 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.