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ROCHELLE MURRAY WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES
Ingredients:
½ c. white sugar
¼ c. packed brown sugar
½ c. unsalted softened butter
1 ¼ c. sifted all-purpose flour
2 large eggs
½ tsp. vanilla extract
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
¾ c. dried cranberries
1 c. white chocolate chips
1 ½ c. rolled oats
Instructions:
Prep
- Soak dried cranberries in warm water for about 10-15 min to soften them. Using a strainer, drain cranberries and then pat dry. Set them aside.
- Ground rolled oats in food processor until powdered. Set it aside.
Directions
- Preheat oven to 350℉.
- Combine white and brown sugar until evenly distributed.
- In a large bowl using an electric mixer, combine the white sugar, brown sugar and softened butter; mix well to cream together until sugar-butter mix is smooth.
- Add in egg and vanilla extract and mix until combined.
- Add dry ingredients: cinnamon, baking soda, salt and flour. Mix well. (Optional: Mix all dry ingredients together before adding to wet)
- Fold in the ground oatmeal, white chocolate chips and cranberries – making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch pieces and place 3 inches apart onto a greased cookie sheet.
- Bake at 350℉ for 12 – 15 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
For cookies with more of a crunch see below:
1 large egg
1 cup of flour
No need to prep oats or cranberries.
