I first tried cranberries (the dried ones) a while ago when the lovely JB – thank you, sweetie!! – sent me some by mail. I loved how tart they were. Delicious! I ate several right out of the bag and kept the rest to use in a special recipe. My thoughts were to try JB’s wonderful scones but at the same time I wanted to make something that would last longer, so I could enjoy it more. Like cookies. And these, my friends, are some very good cookies.
Sweet from the white chocolate and tart from the cranberries, with a touch of oatmeal so you won’t feel so guilty – oats are good for your, after all – these make a fantastic snack.
I got the recipe from MrsPresley’s beautiful blog; her cookies looked so good it was impossible for me to resist – I had to bake them.
The recipe yields a lot so make sure you have people to share the cookies with – I’m lucky Joao’s family is big, otherwise I’d be munching on these up until now. :)
Cranberry white chocolate chip oatmeal cookies
3 eggs, well beaten
1 cup dried cranberries
1 teaspoon vanilla
1 cup (225g) butter, softened
1 cup (175g) light brown sugar
1 cup (200g) white sugar
2 ½ cups (350g) flour
½ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups (230g) oatmeal
1 cup (170g) white chocolate chips
Combine eggs, dried cranberries and vanilla in a bowl and let stand for 1 hour, covered with plastic wrap.
Preheat oven to 350ºF/175ºC and line baking sheets with parchment paper. Sift flour, salt, cinnamon and soda; set aside. Cream together butter and sugars. Add the flour mixture to sugar mixture. Mix well. Blend in egg-cranberry mixture and oatmeal. Dough will be stiff. Fold in the white chocolate chips.
Drop by leveled tablespoonfuls onto prepared cookie sheets, 2 inches (5cm) apart, or roll in small balls and flatten slightly on cookie sheet (I did the latter).
Bake for 10-12 minutes or until lightly browned.
Makes 75 cookies