Here is another holiday cookie that I make every year without fail, I’ll add pictures the next time I make them. They would be too sweet but the oatmeal balances it out, the white chocolate plays real nice with the little bit of cinnamon, and the dried cranberries throw in a splash of tartness. I bake them a little past chewy, not hard-crunchy but just fully cooked. This recipe came from Julesong on Food.com in 2005, and I only changed it very slightly to make it a little less sweet.
Ingredients
- 3/4 cup sugar (I use 1 or 2 teaspoons less)
- 1/4 cup packed brown sugar
- 1/2 cup butter, softened
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt, maybe a teeny bit more
- 1 cup all-purpose flour 1 ½ cup quick-cooking oats (not instant)
- ¾ cup dried cranberries (not fresh!)
- 6 oz white chocolate chips (I think in the stores the bags are usually 10 or 12oz)
Directions
- Preheat oven to 375 F
- In a large bowl use an electric mixer (or a hand-crank beater and tremendous arm-strength) to cream together the sugar, brown sugar, and butter until smooth.
- Add in the egg and vanilla extract, mix until combined and a little light/fluffy
- Mix the flour, salt, baking soda, and cinnamon in a small bowl with a fork or whisk until combined
- Mix the dry ingredients into the butter mix by hand (be gentle to keep the dough fluffy, otherwise the cookies will be too dense), then fold in the oatmeal, dried cranberries, and white chocolate chips until uniformly distributed.
- Spoon into cookie-sized amounts onto a greased cookie sheet (smaller than the average chocolate chip cookie, the recipe says 1-inch balls but I don’t usually spend the time to roll them.)
- Bake at 375 F for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven, let cool 2-3 minutes on the cookie sheet, then transfer to a cooling rack.
When they are cool then separate them into a few different containers. Otherwise you might eat them all at once.
