Sweet and crunchy, these cookies will delight all.
In an attempt to “spring clean” my computer and backup all my data, I uncovered these cookies from last year. You know your computer is in a sad state when you find unlabeled images in a completely ridiculously named folder. Hello Amanda! Let’s get organized. Like everyone, I am in the mood to purge and start fresh. However, purging is a lot harder to do when you have weird OCD hoarding habits. I mean, what was I thinking when I decided to keep every MetroCard from last year in my junk draw? Or buying countless pairs of socks that cause my sock drawer to burst at the seams when I knowingly do my laundry every week? Or how about stockpiling paper bags and hiding them in the closet?
Seriously? Come on now.
While I’m desperately attempting to re-organize my life and rid myself of some really awful habits (may the force be with me), I offer you these humble White Chocolate & Oatmeal Cookies. No, these aren’t the massively decadent chocolate chip cookies that make every tooth in your mouth hurt due to the sugar overload. They lack the pompous nature of peanut butter cookies, the seductive eye-rolling trait of sugar cookies. No, these cookies are quietly disarming. You take one bite into their crunchy exterior and immediately taste the oats and white chocolate blend. Next comes the tart dried cranberries. And soon, you find yourself sampling another. Then another. Then another.
Yes, I just unveiled my true “Cookie Monster” side and I dare you to make these and not get your grub on. Don’t deny it, just embrace it. Unlike other oatmeal cookies, these are meant to be thin and crispy so don’t get disappointed when they come out of the oven flat. Trust me, they are meant to look like that.
White Chocolate & Cranberry Oatmeal Cookies
Adapted from: Milk & Cookies Bakery cookbook
Yields: 16 to 20 cookies
1 1/2 cups of butter (12 ounces softened)
3 cups (9 ounces) old-fashioned rolled oats
1/2 cup granulated sugar
1 cup packed light brown sugar
2 eggs, room temperature
1 tbsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/2 cups dried cranberries
1 cup white chocolate chips or chopped high-quality white chocolate bar
Preheat the oven to 350 degrees Fahrenheit.
Line two baking sheets with nonstick silicone baking mats or parchment paper. Set aside.
Combine the flour, cinnamon, baking soda, and salt in a mixing bowl. Set aside.
Put the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed. Add the brown sugar and granulated sugar, increase the speed to medium, and beat for about 4 minutes or until light and creamy. Add the eggs, one at a time, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition. Beat in the vanilla and when blended, slowly beat in the reserved dry mixture together with the oats.
Using a wooden spoon, stir in the cranberries and white chocolate, mixing until evenly distributed.
Lightly flour a clean, flat work surface. Scrape the dough onto the floured surface. lightly flour your hands and finish mixing the dough by using a gentle kneading motion, working until the dough is just blended. Do not overwork the dough though!
Using a tablespoon or small ice-cream scoop, make the mounds of dough. Roll the dough into balls about 1 1/2-inches in diameter. Place the balls, about two inches apart, on the prepared baking sheets. Using your palm, gently flatten the top of each cookie slightly.
When all the cookies are formed, place in the oven and bake for about 15 minutes, or until lightly browned on top and the edges. The center should be slightly soft to the touch. Remove from the oven and, using a metal spatula, transfer the cookies to a wire rack to cool.
Store in an airtight container at room temperature for up to a week.