As my now no doubt nervous in-laws are aware, I have a penchant for trying new dessert recipes. Unfortunately, my ability to create these masterpieces is severely outmatched by my desire to pick the most complicated and obscure recipes available. The year of the pumpkin flan comes to mind. It is to their credit that at each holiday event of the past 7 years, they have gamely nibbled on my creations. And not once have they made gagging noises or spit anything out, even though I am quite certain that they have all wanted to on at least one occasion. Even my husband, who is a human garbage disposal of food has on occasion been less than complimentary of my efforts. Which means it was BAD. So for this challenge I was really determined to make something that was not especially complicated and more importantly, tasty.
I looked over my cupboard and with a distinct aversion to the idea of a trip to the grocery store on this cold evening, I found a recipe that made use of the materials I had on hand. Which as it turns out, weren't so meager as I had feared. I was able to produce two ingredients that are favorites of mine, and most amazingly, in a quantity adequate for my needs. Specifically: white chocolate chips and cranberries. And with the discovery of some quick oats on the top shelf, I knew I was on my way.
White Chocolate Chip Cranberry Oatmeal Cookies
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 1/2 cup butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup flour
- 1 1/2 cups quick-cooking oats (not instant
- 3/4 cup dried cranberries
- 6 ounces white chocolate chips
1. Preheat oven to 375°F.
2. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together. (I used my Kitchen-aid stand mixer for the whole process. I don't know how I lived without it.)
3. Add in egg and vanilla extract and mix until combined.
4. Add the cinnamon, baking soda, salt and flour and mix well.
5. Fold in the oatmeal, dried cranberries and white chocolate chips - making sure that all ingredients are uniformly distributed.
6. Drop teaspoonfuls (or roll into balls, but that is quite messy and doesn't make a discernible difference) about 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
7. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
|I wish you could see the nice little red cranberries that accent this cookie, but that color just doesn't show up well.|
They came out a little crispier than I was expecting. That might be due to the pan I used. It might be due to overcooking. It might be that I used light butter. Really, none of that matters because these cookies are HEAVENLY. They are exactly the right mix of crispy and chewy. When I set the plate down in front of Neil, he said "looks good" in a non-committal way. I can't blame him. But after one bite, he was making yummy noises and proclaimed them "damn good!" Which is a far cry from the usual "fine" that passes for high praise in this house.
I definitely recommend giving them a try, I just know these little beauties will be crowd pleasers! Enjoy!
And be sure to visit Mep, E... and Heather to see what yummy confections they made!