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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

White Chocolate Oatmeal Cranberry Cookies Recipe

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This recipe for White Chocolate Oatmeal Cranberry Cookies is from The Estes Family Cookbook , 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:  
1 cup all purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
½ cup unsalted butter
½ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1½ cup old-fashioned rolled oats
¾ cup sweetened dried cranberries
¾ cup white chocolate chips
Directions:
Directions:
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.

Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.

Cover the dough and refrigerate for at least 30 minutes.

Preheat oven to 350º F. Line two large baking sheets with parchment paper and set aside.

Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely).

Bake in separate batches at 350º F for 10-13 minutes. Remove from oven ad allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.
Number Of Servings:
Number Of Servings:
24 cookies
Preparation Time:
Preparation Time:
1 hour

 

 

 

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