Oatmeal-Cranberry-White Chocolate Cookies

Oatmeal-Cranberry-White Chocolate Cookies

Thanks to sweet cranberries and white chocolate, these cookies will be a quick favorite among family and friends.

Oatmeal-Cranberry-White Chocolate Cookies
Makes about 36
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  1. 1 cup sweetened dried cranberries
  2. 1 cup boiling water
  3. 1 cup unsalted butter, softened
  4. 2 cups firmly packed light brown sugar
  5. 2 teaspoons vanilla extract
  6. 2 large eggs
  7. 3 cups all-purpose flour
  8. 1 teaspoon baking powder
  9. 1 teaspoon baking soda
  10. 1 teaspoon kosher salt
  11. 1½ cups old-fashioned oats
  12. 2 (4-ounce) bars white chocolate, chopped
  13. Garnish: melted white chocolate
  1. In a small bowl, combine cranberries and 1 cup boiling water. Let stand for 10 minutes; drain.
  2. In a large bowl, beat butter, brown sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
  3. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, beating until combined. Add oats, chopped chocolate, and cranberries; beat until combined. Cover and refrigerate for 1 hour.
  4. Preheat oven to 350°. Line baking sheets with parchment paper.
  5. Using a 1½-tablespoon spring-loaded ice cream scoop, scoop dough, and place 2 inches apart on prepared pans.
  6. Bake until lightly browned, about 12 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Dip or drizzle with melted white chocolate, if desired. Let stand until chocolate is set.
Taste of the South https://www.tasteofthesouthmagazine.com/

Find more great recipes like this one in Taste of the South‘s December 2016 issue!



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