I'm not getting tired of my social media feeds being filled with holiday cookies...I love it. We've had our first snow falls recently, shopping is almost done (I think) and I can feel winter setting in. I know many people long for sunny days and beaches, but I truly am a four season person. I wouldn't want to live anywhere without those seasonal changes. Each season brings something different and then it changes just as I'm getting restless with the current weather. Last week's first snowfall reminded me of that winter quiet that sets in after it snows and I love it so I will take it even though I know it comes with clearing cars, messy driving and rushed mornings when we get the word on a school closure.
This week's recipe is one of my favorite flavor combinations with the tartness of cranberries and sweetness of white chocolate. If you love this flavor combo as much as I do, make sure to check out my recent biscotti recipe also. I love oatmeal cookies for their wholesome feel (and it adds a little nutritional punch too!). These are really easy to make and they came with the approval of my whole family, which is a challenge!
Cranberry White Chocolate Oatmeal Cookies
(makes approximately 3 dozen cookies)
-1/2 cup butter at room temperature
-1/2 cup white sugar
-1/2 cup brown sugar
-1 tsp vanilla
-1 cup flour
-1 cup oatmeal
-3/4 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1 package white chocolate chips
-1 cup fresh cranberries (chopped in halves)
Pre-heat oven to 350 degrees. In a mixer, cream together the butter and both sugars until light and fluffy in texture. Add in the teaspoon of vanilla, mix again, and add in the eggs one at a time and mix until incorporated. In a separate bowl, mix together the flour, oatmeal, baking powder, baking soda and salt. With the mixer on low, slowly incorporate the bowl of dry ingredients to the butter/sugar/eggs/vanilla mixture until the batter forms. Turn off the mixture and fold in the white chocolate chips and the cranberries.
With a small cookie scooper or a teaspoon, scoop the batter onto a greased cookie tray or a tray lined with parchment paper. I placed 12 cookies on each tray. Bake for 12-14 minutes (I tested this recipe at both 12 and 14 minutes- I prefer a softer cookie at 12 minutes but others may prefer a crunchier cookie at 14). Remove from the oven, allow to rest on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely. Repeat with the remaining batter.
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