The posts on Cookie Season 2016 continues with white chocolate chip cranberry oatmeal cookies! I normally don’t bake anything without chocolate (sorry, white chocolate doesn’t count), I don’t put dried fruits in my bakes, and when it comes to oatmeal cookies, I usually pass! But I have gone against all three points because these cookies were requested by a co-worker, who used to have them all the time in college when one of his friends would make them. See how I love my co-workers? Not only do I bake things for them, I also take requests! Plus, it’s the holidays. And I thought it would be good to expand my baking horizons…I mean, it’s just a variation on oatmeal cookies, it wouldn’t kill me to stretch a tiny inch.
You know how they say never judge a book by its cover? Well, I don’t apply that to food. When it comes to food, I subscribe to, “We eat with our eyes first.” I don’t really google for recipes so much as I google for pictures of the things I want to bake. And I believe that this has more often than not led me to some very excellent recipes out there. I often feel bad being praised for my baking when someone else out there has made the formulations possible for my successful bakes! Really, I’m convinced that half my success in baking is having a good eye for promising recipes.
And that is how I found Cooking Classy’s recipe for Oatmeal Cranberry White Chocolate Chip Cookies. And this is the picture that drew me in…
First of all, I know I mixed up the name but as long as I’ve got all the main flavorings listed in the name, I’m good. You can call them cranberry white chocolate chip oatmeal cookies for all I care. But we will all agree that we can call them FANTASTIC! I’m pretty sure my co-worker was happy with them, though he pointed out that the ones he had in college were much, much, sweeter because his friend put a lot of sugar in. I go the opposite way — I tend to cut down the sugar in most recipes I use because I don’t like my bakes to be so sweet that you can’t taste anything else but sugar. So I cut down the sugar to 3/8 cup for both kinds of sugars.
I shall now cut my yapping and present you with the recipe.
- 1 3/4 cup + 2 Tbsp all-purpose flour
- 1 1/2 cups Old Fashioned Rolled Oats
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 3/4 cup butter, softened
- 3/8 cup granulated sugar
- 3/8 cup packed light-brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup dried cranberries (such as Craisins), lightly chopped into smaller pieces
- 1 cup white chocolate chips
- 3/4 chopped walnuts, pecans, almonds or macadamia nuts (optional)
Preheat oven to 350 degrees.
In a mixing bowl, whisk together flour, rolled oats, baking soda, baking powder, salt, cinnamon and nutmeg, set aside.
In the bowl of an electric mixer, whip together butter, granulated sugar and brown sugar until light and fluffy about 3-4 minutes. Stir in eggs one at a time and vanilla.
Slowly add in flour mixture and mix until incorporated. Add in dried cranberries, white chocolate chips and optional nuts.
Roll cookie dough into balls, about 2 Tbsp per ball, and drop onto buttered cookie sheets. Bake 9 – 10 minutes until lightly golden. Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
I left out nuts because I have a co-worker who’s allergic. Also, I didn’t butter my cookie sheets because I like to use silpat and didn’t roll my cookie dough into balls. Instead I used two teaspoons to shape the cookie dough because I wanted a more rustic shape:
Ok, so it’s not as pretty as the picture from Cooking Classy, but my eyes would still eat these. And then my mouth would (and did!). They left my whole apartment smelling quite lovely with the smell of cinnamon, brown sugar and nutmeg. The oatmeal provides a contrast in texture to the chewiness of the cookie, and the sweet tang of the dried cranberries provides a burst of tartiness that complements the sweet. I’m excited to try this recipe again with different variations like putting in regular chocolate chips, adding nuts, maybe pretzel pieces and m&m’s…The possibilities are endless!