Oatmeal Cookies with Cranberries and White Chocolate

I made these for bridge on Friday night. I played two tables, and then got up to get some water and a snack (as in the form of a cookie I’d made) — and the only thing left on the plate was a a couple of crumbs. I suppose you could say, “Well, these people eat cheetohs and microwaved mushrooms and cheese — they’ll eat ANYTHING.” But the fact is these are seriously good cookies!

Cranberry and White Chocolate Oatmeal Cookies

Yield: About 30 Cookies

Ingredients:
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 stick (8 tablespoons ) plus 1 tablespoon unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 sugar
1 egg
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup roughly chopped pecans
3/4 cup white chocolate chips

Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicon mat.
Combine the flour, baking powder, salt and oats in a medium bowl and set aside.
Add the sugars and butter to the bowl of a stand mixer and beat until light and fluffy, about 5 minutes. Then add in the egg and vanilla extract and mix until combined. Add flour mixture until just combined and fold in the cranberries, pecans and white chocolate by hand with a rubber spatula.
Scoop batter using a small ice cream scoop and place balls on the prepared baking sheet 2 inches apart. Flatten them a bit with your hands and bake until cookies are pale gold, about 15 minutes. Let cool on the sheet for 5 minutes and transfer them to a wire racks to cool completely.

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