Oatmeal, Cranberry, and White Chocolate Cookies
By Poog • 22:34 on Sunday, February 27, 2005 • 1 response
This was originally an oatmeal-raisin cookie recipe. Raisin, schmaisin. These are damn good if you make them with dried cranberries and white chocolate chips. For breakfast, especially, not that I’d know. Buttery, crispy at the edges, soft & chewy in the middle, so much good stuff in them they tend to fall apart. And yeah, you can make them with raisins. If you must. But they’d be better for you, and who needs that?
How many cookies this makes depends on how big you make your cookies, natch.
- ½ C whole-wheat flour
- ½ t ground cinnamon
- ½ t baking soda
- ½ t salt (optional)
- 2 C rolled oats (old-fashioned oatmeal, not quick-cooking)
- 1 C dried cranberries
- 1 C white chocolate chips
- ½ C (1 stick) butter, softened
- 1 C sugar
- 1 egg
- 2 T water
- 1 t vanilla extract
- Preheat the oven to 350°F. Thoroughly grease 2 large baking sheets.
- In a medium bowl, stir together the flour, cinnamon, baking soda, and salt. Stir in the oats, cranberries, and white chocolate chips; set aside.
- In a large bowl, cream the butter and sugar together, beating until light and fluffy. Beat in the egg, water, and vanilla. Beat in dry ingredients until completely combined.
- Drop by rounded tablespoons, leaving about 1½ inches between cookies. Press with fork to flatten slightly.
- Bake 12 to 15 minutes, or until browned on bottom. Cool on racks.
Variation: For crispier cookies, reduce water to 1 T and use quick-cooking oats (not instant) instead of the rolled oats.
* Adapted from Carol Gelles’ 1,000 Vegetarian Recipes