Cranberry White Chocolate Chip Oatmeal Cookies

So over the course of last weekend I did a lot of baking. These were one of my projects. I decided to do an oatmeal cookie, I mean who doesn't love oatmeal cookies? Seriously... I love white chocolate and I love oatmeal and the cranberries give it a nice zing. I scooped the dough with my cookie scooper and just left them that size. The dough went so much further and they were a "few bite" cookie, it made it really nice for portion control :]

 

This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) If you’re feeding a crowd, go ahead and double it. I ran out of cookies so I probably should of doubled it, our families can eat!!

What you'll need:

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup cranberries
1 cup white chocolate chips ( I added about 1 1/2)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, cranberries & white chocolate chips.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. Then enjoy!!

Till next time...

Mrs. DeLo

(recipe adapted from Smitten Kitchen)