Cookies - Chewy Cranberry White Chocolate Oatmeal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
1.5 cup Flour - Gold medal all purpose flour 1 tsp Baking Soda .5 tsp Salt .5 tsp Cinnamon, ground 5 serving Oatmeal, Old Fashioned Oats (Quaker Oats) - 1/2 cup 2 stick Butter, unsalted .5 cup Granulated Sugar 2 large Egg, fresh, whole, raw 1 tbsp Honey 2 tsp Vanilla Extract 1.33 cup Cranberries, dried, sweetened (craisins) 4 oz Ghirardelli's White Chocolate Chips (66 chips = 1oz) (by ILANIASTAR) 1 cup, packed Brown Sugar
Oven to 350 degrees F.
(if baking right away).
Line sheet pans with parchment.
Mix the dry ingredients together (not including sugars), then stir in the oats.
Set aside.
Beat the butter and both sugars together until light and fluffy.
Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
Add the flour mixture in two additions, beating each until well combined.
Stir in the cranberries and pecans.
At this point, you can either bake, or freeze.
To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
Let cool on the pan for 5 minutes, then transfer to a rack to cool.
Serving Size: 22 Cookies
(if baking right away).
Line sheet pans with parchment.
Mix the dry ingredients together (not including sugars), then stir in the oats.
Set aside.
Beat the butter and both sugars together until light and fluffy.
Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
Add the flour mixture in two additions, beating each until well combined.
Stir in the cranberries and pecans.
At this point, you can either bake, or freeze.
To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
Let cool on the pan for 5 minutes, then transfer to a rack to cool.
Serving Size: 22 Cookies
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 11.1 g
- Cholesterol: 39.5 mg
- Sodium: 127.4 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 1.6 g
- Protein: 3.0 g
Member Reviews