I have to confess that this recipe wasn’t one that I saw and immediately wanted to make. Instead, I saw it linked as one of Annie’s “tried and true” recipes the other day in my Google Reader and began thinking. First I thought about the partial bag of white chocolate chips sitting in my cabinet that really needed to be used. Then I thought about the bag of dried cranberries... well, you get the point. So I figured rather than having to throw these ingredients away a month from now I would take a chance on these cookies. For some reason my cookies spread really thin (I even chilled the dough a bit before sticking them in the oven). I’m not a fan of thin cookies so that was a strike against these. Otherwise, I thought they were pretty good. I don’t really enjoy white chocolate chips so I had no problem eating one of these and giving the rest away... my neighbors really seemed to enjoy them too! I probably won’t make them again unless someone requests them but that’s only because I prefer so many other types of cookies over these (chocolate chip, oatmeal raisin, peanut butter, etc.).
By Tracey
Cranberry White Chocolate Chip Oatmeal Cookies
from Annie’s Eats
Ingredients:
- 3 eggs, well beaten
- 1 cup dried cranberries
- 1 teaspoon vanilla
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 2 cups oatmeal
- 1 cup white chocolate chips
Directions:
Preheat oven to 350 F. Combine eggs, dried cranberries and vanilla and let stand for 1 hour, covered with plastic wrap.
Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-cranberry mixture and oatmeal. Dough will be stiff. Fold in the white chocolate chips. Drop by heaping teaspoonfuls onto ungreased cookie sheet or roll in small balls and flatten slightly on cookie sheet. Bake for 10-12 minutes or until lightly browned.
Yields about 6 dozen cookies.
