Wednesday, April 21, 2010
Another winning recipe adapted from 400 Sensational Cookies. I am obsessed with this book and keep flipping through it, bookmarking all the cookies I want to bake. In this book there's a whole chapter dedicated to oatmeal cookies!
The ones I baked today are a variation on the wholesome classics, dressed up with nuggets of white chocolate chunks that melt in your mouth. They use old fashioned rolled oats, not instant or quick oats, for a more rugged texture. Unlike most oatmeal cookies, there's no cinnamon or nutmeg, just vanilla extract so the flavor of the white chocolate and cranberries can really shine.
Oatmeal White Chocolate Cranberry Cookies
Makes 24 large | 400 Sensational Cookies
1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla
2 3/4 cup rolled oats
1 cup white chocolate chips or chunks
1 cup dried cranberries
1. Preheat oven to 350 degrees F.
2. Combine flour, powder, soda and salt. In a separate bowl cream together butter, sugars using the paddle attachment until light colored. Add eggs and vanilla. Add flour mixture to mixing bowland continue until just combined. Stir in oats, chocolate and dried cranberries.
3. Drop by tablespoonful onto cookie sheet. Flatten to about 1/2" thick with the bottom of a glass or your hand. Bake for 10-15 minutes watching closely that they don't burn. They are done when lightly golden on top.