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Oatmeal, White Chocolate, and Cranberry Cookies Recipe

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Oatmeal, White Chocolate, and Cranberry Cookies image

 

This recipe for Oatmeal, White Chocolate, and Cranberry Cookies, by , is from The Heilman Family Cookbook Project, 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!

Contributor:  
Contributor:  
Susan Heilman

Category:
Category:

Ingredients:  
Ingredients:  
2/3 Cup Butter
2/3 Cup Brown Sugar
2 Large Eggs
1 1/2 Cups Old-fashioned Oats
1 1/2 Cup Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 6 oz. package of Dried Cranberries
2/3 Cup White Chocolate Chips

Directions:
Directions:
Preheat the oven to 375 degrees.

Beat the butter and sugar until light and fluffy. Add the eggs, mixing well after each addition.

Combine the oats, flour, baking soda, and salt in a separate bowl. Add the flour mixture to the butter mixture. Turn off the mixer and stir in the cranberries and chips by hand using a wooden spoon or spatula, since the dough will be thick.

Using a small scoop or a teaspoon, scoop out the cookies onto a parchment-lined baking sheet. Bake for 10-12 minutes and cool on a wire rack.

Number Of Servings:
Number Of Servings:
Approximately 18-24 cookies
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
These cookies are good for summer barbecues or the holidays due the beautiful red cranberries. You can substitute chopped, dried red cherries or Craisins for the cranberries, if you prefer. You could even split the berries with half cherries and half dried blueberries, if you want a Fourth of July look for your cookies. The cranberries are the best, based on my experience. Store them in an airtight container for a week. Also good for cookie exchanges, since they look like they take a little more effort. The parchment paper liner is also a time saver, as it cuts down on cleaning time.

 

 

 

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