These are not your typical oatmeal cookies. I came up with recipe just pulling what I had out of the cupboards and boy are they tasty! This batch is scaled down to make about two dozen cookies. I always bake-off a few at time for portion control. The dough can stay in the fridge for a few days and freeze for a couple of weeks.
Ingredients
– 1 stick of unsalted butter, softened
– 1/4 cup of granulated sugar
– 3/4 cup of brown sugar
– 1 teaspoon of vanilla extract
– 1 egg at room temperature
– 1 cup of all-purpose flour
– 1/4 teaspoon of baking powder
– 1/4 teaspoon of salt (kosher salt is great for baking)
– 1/2 tsp of ground cinnamon
– 1 1/2 cups of rolled oats
– 1 cup of dried cranberries
– 3/4 cup of white chocolate chips
Pre-heat oven to 350 degrees and prepare a cookie sheet with parchment paper. Beat the butter and sugars on medium-high speed until light and fluffy. This is the called the creaming method and is used in most cookie and cake recipes. I recommend using a stand mixer with paddle attachment, the ingredients blend so much better. A hand mixer works as well.
Add in the vanilla extract, then beat in the egg. Turn the mixer to low-speed to add in salt, baking powder and cinnamon. Add in the flour little by little. I estimated about a cup, but it really depends if you want thick or thinner cookies.
Lastly add in the oats, cranberries and then white chocolate chips. Scoop dough, mold into a ball and place on parchment covered sheet. Bake for approximately 9 minutes or until the brown along the edges. The longer you bake, the crisper the cookies.
I’m not even a huge fan of white chocolate and I love these cookies. I also love to substitute semi-sweet chocolate chips. You can always play around with the ratio of cranberries to chocolate and even mix in other dried berries!
