Oatmeal White Chocolate Chip Cranberry Cookies
- Ready In:
- 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.
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RECIPE SUBMITTED BY
Social worker by day, cooking/eating fiend by night. Favorite cookbook is the good ol' Joy of Cooking. Otherwise, I find all my recipes online anymore! I love to eat, so to keep myself from being 400 pounds, I try to keep my foods balanced. I avoid "crap" like Crisco or margarine. I use real sugar, whole wheat flour, and real butter. I use organic ingredients whenever possible. I want to feel good about the foods that I eat! Similarly, I always find a way to sneak in a lower-fat ingredient without sacrificing flavor. Stay tuned for more.