White Chocolate and Cranberry Cookie Recipe

I’ve had several requests for the cookie recipe, and so with Sunday Baker‘s permission, I am posting the recipe

The Recipe (with Sharon’s Notes):

1 stick butter (softened)
2 cups flour
3 cups old fashioned oats
2 eggs
1 cup sugar
1 cup packed brown sugar
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup craisins
5 oz high quality white chocolate chips or chopped up bar

preheat oven to 350 and line a baking sheet with parchment paper
combine flour, baking soda, baking powder, and salt in medium bowl
in large bowl, cream butter, eggs, both sugars, and vanilla until light and fuffy. stir in the flour mixture with a rubber spatula until well mixed.
add in oats, craisins, and white chocolate chips
use medium cookie scoop to drop cookies on to lined baking sheet.

bake approx 12 minutes, until golden but still moist. let the cookies cool for about 5 minutes on baking sheet before transferring to cooling rack.

if you want to drizzle white chocolate on the tops of, or coat the bottoms of the cookies, just melt it on a heating plate or in the microwave in 15 second intervals, stirring between each one. i used a spoon to drizzle and coat them since dipping them in seemed to put too much on them and was not even.
i ended up having to cook them for a couple minutes longer than it called for on a couple trays, but it was fairly accurate. i put the dipped cookies in the fridge for about ten minutes to cool.

Mick’s Notes:

I used whole wheat flour, so my dough was pretty dry. To compensate for this, I added only 2 cups of oats rather than 3.

I used 6 oz of Craisins (1 small package) and 6 oz of white chocolate chips (1/2 package).

They also only took 10 minutes in my oven, but my oven tends to cook things extremely quickly

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