04
Dec

cranberry white chocolate oatmeal cookies

Well, today is my 31st birthday. Or as I like to refer to it, the 1st anniversary of my 30th birthday. It’s also National Cookie Day today. Did you know that? I didn’t. I actually just learned this last week. Funny story. Kirsten wants one of those LalaLoopsy dolls for Christmas. I was deciding which one to buy and picked up the Crumbs Sugar Cookie doll. Her ‘sewn on’ date said it was December 4th which was National Cookie Day. I didn’t believe it. Surely I would know if my birthday was the same day as National Cookie Day. So I went home and googled it. It was right. I share my birthday with the cookie. How do you like that? I’m actually pretty surprised that it took me this long to find this out. Oh well. Anyway, in honour of both my birthday and National Cookie Day, I thought I would share a delicious cookie recipe. I made these cookies this week and they were to.die.for! They are soft and chewy with a hint of cinnamon taste. I brought two dozen into work and they were gone by 9:00am. That’s always the best indication for how good things taste. Here’s the super awesome recipe:

Ingredients:

3 eggs, well beaten
1 cup dried cranberries
1 tsp. vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 ½ cup flour
½ tsp salt
1 tsp ground cinnamon
2 tsp. baking soda
2 cups oatmeal
1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees. Combine eggs, dried cranberries and vanilla and let stand for 1 hour, covered with plastic wrap.
Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-cranberry mixture and oatmeal. Dough will be stiff. Fold in the white chocolate chips. Drop by heaping teaspoonfuls onto un-greased cookie sheet or roll in small balls and flatten slightly on cookie sheet. Bake for 10-12 minutes or until lightly browned. Do not overbake or they will get hard.

Recipe from Annie’s Eats

Linking up to ABC and 123 Special Holiday Edition

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22 thoughts on “cranberry white chocolate oatmeal cookies

  1. Jennifer Runde

    Those do look delicious – I like the idea of soaking the dried cranberries in the liquids first. Something I’ll have to copy. To make them even more Christmassy (is that a word?), you could add some green m&ms to the batter.
    See you today for your birthday brunch – I put in a good word for your belgian waffles, but I think you’re beat.
    xo

    Reply
  2. Becky and Cameron Wyatt

    I tried this and they turned out WONDERFUL! I’m a rookie baker to say the least (maybe I bake twice a year!) so I even had to google what exactly “cream butter and sugar” meant – but I did it and they turned out so so so yummy and look as good as your picture! I made them a little on the big side I guess since I made about 5 dozen.

    Reply
  3. Tasha

    Is it actually oatmeal, or just oats? Because I made it with oatmeal, and my cookies were flatter than the spatula I used to scrape them off the pan…

    Reply
    1. Jill

      Hi Tasha! Sorry the cookies didn’t work out for you. I actually got the recipe from another blog – there’s a link below the recipe. She called it oatmeal in her ingredients, so I did too because I was giving her credit for the recipe. You definitely don’t want to use instant oatmeal or anything, but regular uncooked oats that you use to make oatmeal will work. I hope that helps!

      Reply
  4. Jennifer

    Hi! I have a recipe that is very similar but not exactly. There is no letting the eggs/cranberry/vanilla sit, there is 3C oatmeal and only 1.5 c flour. There are 2 eggs and there is baking powder. I used that recipe for years and made the perfect cranberry oatmeal white chocolate cookie but my issue was that I do not use margarine for anything anymore and when I sub butter in place the cookies turn out more crunchy and not soft and chewy so I tried your recipe hoping to get my wonderful cookie back! Unfortunately they just came out of the oven and they are very flat. Do you know why this would be? Also do you know of any trick to get my perfect cookie to cooperate or why it would make a big difference in consistency if I use butter instead of margarine? I am even happy to try coconut oil…I just want that great finished product again without the marg.

    Reply
    1. Jill Post author

      Hmmm. I’m not sure why they would come out flat. Recipes are very tricky if you don’t follow them EXACTLY. Subbing other ingredients for butter or margarine, or even subbing margarine for butter can change an entire recipe. Sorry I can’t be more help.

      Reply

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