Tuesday, April 17, 2012

White Chocolate Chunk Cranberry Oatmeal Cookies


It has been a while since I posted, and I have been baking for the school bake sale for weeks now.  Yesterday was the last bake sale of the season and we did great. After, I was asked for the recipe for some cookies and I was going to just e-mail it, when I realized, hey I have a blog for that sort of thing.  Everyone can share this yummy recipe!

White Chocolate Chunk Cranberry Oatmeal Cookies

1 stick (1/2 Cup) of Butter or Margarine
2/3 Cup of Brown Sugar
2 Large Eggs
1&1/2 Cup of Oats (Uncooked Plain Oatmeal)
1&1/2 Cup of Flour
1 tsp Baking Soda
1/2 tsp Salt
1&1/2 Cup of Dried Cranberries
1 Cup of White Chocolate Chunks or White Candy Melts



Preheat Oven to 375 degrees Fahrenheit.
With a Kitchen Aid Mixer or electric mixer beat the butter or margarine and brown sugar until fluffy.
Add eggs and beat thoroughly.
In another bowl, combine oats, flour, baking soda, and salt.  Mix well.
Add this dry mixture to the butter/sugar/egg mix in portions, always mixing well after each addition.
Stir in Cranberries and White Chocolate Chunks at a high enough speed to break up some of the chocolate.
Drop by large overflowing rounded spoonfuls onto cookie sheets.  Press down cookie balls so they are more disk shaped.  Bake for 15-20 minutes or until some browning on the cookies. Makes about 24 cookies.



Variations:
For a richer cookie, add 2/3 cup of butter or margarine instead of 1/2 cup.
For a lower fat cookie, add a banana and only 1/3 cup of  butter instead of 1/2 cup.


For variety: Add 1/2 cup of walnuts or pecans, or milk chocolate chunks instead of the white chocolate.
For a moister cookie, refrigerate dough for 24 hours before baking.  This allows the fats to really distribute throughout the dough.


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