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Houston Chronicle White Chocolate Cranberry Oatmeal Cookies Recipe

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This recipe for Houston Chronicle White Chocolate Cranberry Oatmeal Cookies is from Teresa's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 C rolled oats (Use old fashioned not quick or instant)
1 1/2 C all purpose flour
1 t baking soda
1/2 t salt
1 C dried cranberries
6 ozs white chocolate broken into pieces
1/2 C walnut halves, finely chopped
1 C (2 sticks) unsalted butter
1 1/3 C firmly packed light brown sugar
1 t ground cinnamon
2 large eggs
1 t vanilla extract
Directions:
Directions:
Preheat oven to 350F. Line 2 cookie sheets with parchment paper.

In a medium bowl whisk oats, flour, baking soda, and salt; stir in dried cranberries, white chocolate, and nuts.

In a medium saucepan, melt butter over medium heat. Once melted, continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes; take care not to burn.

Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.

Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes. Slide parchment onto racks to cool cookies completely. Makes 75 cookies
Houston Chronicle December 10, 2003 Recipe from A Baker's Field Guide to Christmas Cookies

 

 

 

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