Cranberry Oatmeal White Chocolate Cookies

I’ve been making these Cranberry Oatmeal White Chocolate Cookies since college. I often refer to them as my famous cookies because there is something kind of magical about them.

There isn’t a person I’ve encountered yet who can resist them.

Perfectly soft and just the right ratio of cookie to chocolate and cranberries. My family expects them anytime we have a gathering. I even get individual requests, usually from my brother, for their own batch of cookies. Nobody wants to share them.

I have lost track of how many times I’ve written down or emailed the recipe to friends, colleagues and acquaintances. So now I figured it’s probably time I shared it with you.

The story of these cookies is that my college roommate had an oatmeal and milk chocolate chip cookie recipe from her grandmother.  My memory is that we made them ALL the time. Definitely more often than we should have. But we were never sorry.

I didn’t have to make a decision about what to bake back then, I would automatically make those cookies for just about any party or occasion. I had the recipe memorized and they turned out perfectly every time, why fix it if it isn’t broken, right? But one Christmas I was about to start the process of making them but then I started wishing the cookies were more festive.

And so I switched out the milk chocolate for white chocolate and added the cranberries and made a few other adjustments. And the result was magic. I still make them almost every Christmas,  but honestly, I love them year round.  You can almost guarantee that I’ll have the ingredients in my pantry on any given day, just in case there is a situation that calls for crowd pleasing cookies.

As a little side note, we made this batch of cookies with a little help from our lovely friend Jordan of Lula’s Bakery.  Jordan is like a member of our family and makes the most incredible sweets–you can’t even believe it. She’s one of those people who says, “Oh I just threw this cake together because we were hanging out tonight. It’s nothing special,” and it’s literally the best cake you’ve ever eaten. Jordan gave us this great bottle of homemade vanilla and we used it in these cookies!

There is a good amount of cinnamon flavor when you bite into these delicious treats. It pairs perfectly with the white chocolate and then the tartness of the cranberries.  And goes perfectly with a warm cup of coffee. But feel free to make these cookies your own by switching out the ingredients or adding new ones, possibly your favorite chocolate or add a seasonal nut. If you come up with a great new version, make sure to share your ideas and let us know how they turned out!

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Cranberry Oatmeal and White Chocolate Cookies

 

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Author: Oakhurst Kitchen

Yield: 3 dozen cookies

Ingredients

• 2 sticks of butter, softened
• 1 cup brown sugar, packed tightly
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1.5 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 3 cups oats
• 1 cup white chocolate chips
• 1 cup dried cranberries

Instructions

1. Heat the oven to 350 degrees.
2. In the bowl of an electric mixer, beat together butter and sugars until creamy. Add eggs and vanilla, mixing well until all is incorporated.
3. Combine the flour, baking soda, cinnamon, and salt in a separate bowl. Gradually add the dry ingredients to the butter and sugar mixture, mixing until just combined.
4. Using a rubber spatula, gently stir in oats, chips and cranberries by hand.
5. Use a heaping spoonful of batter per cookie and place onto an ungreased baking sheet.
6. Bake for about 8-10 minutes, or until the edges begin to brown.

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