Cranberries. Sweet, tart and seriously good. I always think of Johnny when I make anything with cranberries...he's the only one of my boys that likes them. (At the tender age of two he even convinced his babysitter to make him a peanut butter and cranberry sauce sandwich.)
I love cranberries too, but I'd much rather have them in cookies! These cookies have the perfect balance of sweet from the white chocolate and tart from the cranberries. Throw in some oatmeal (for those of us who like to delude ourselves into thinking that the sheer presence of oatmeal makes anything healthy) and you have a perfect afternoon pick-me-up. These are great with a cup of tea or a cold glass of milk!
Cranberry Oatmeal White Chocolate Chunk Cookies
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 eggs from happy hens
1 teaspoon vanilla extract
1 1/2 cups old fashioned rolled oats
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp salt
1 (6 oz.) package sweetened dried cranberries
2/3 cup white chocolate chips or chunks (or take a walk on the wild side and use semi-sweet)
- Preheat oven to 375 degrees.
- Using an electric mixer, beat butter and sugar together until light and fluffy.
- Add eggs and vanilla: mix well.
- Combine oats, flour, baking soda and salt in a separate bowl.
- Add flour mixture to butter mixture in several additions, mixing well after each addition.
- Stir in cranberries and chips.
- Drop by rounded tablespoonfuls onto parchment covered (or greased) cookie sheets.
- Bake for 8-10 minutes or until golden brown. Makes about 3 dozen.