Monday, November 14, 2011

White Chocolate Cranberry Oatmeal Cookies

My first official baking post! People keep telling me I need to blog the foods I make, so here I go . . .

Tonight I made oatmeal cookies with a twist! Instead of the traditional oatmeal cookie with raisins, and sometimes, chocolate chips, I decided to change it up and trade the raisins and chocolate for cranberries and white chocolate. The recipe is an adaption from the Quaker Oats Vanishing Oatmeal Raisin Cookies which usually comes on the lid of the large oatmeal canister. I made this recipe a few years back and when I saw white chocolate chips today at the grocery store I remembered that I hadn't made them in a long time.

Here is the recipe:

Adapted from Quaker Oats Vanishing Oatmeal Raisin Cookies


1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup cranberries
1 bag (10 oz.) of white chocolate chips

Preheat the oven to 350°F. In a mixer bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, cranberries and white chocolate chips; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.


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