These cookies are slightly crispy on the edges, but still soft and chewy in the middle. Best of both worlds.
The oatmeal white chocolate chip cookies are the product of two or three years of a recipe evolution. It started out as a simple white chocolate chip cookie with dried strawberries. Then I changed the dried strawberries to strawberry flavored cranberries. When that happened, I substituted with raisins and next thing you know, oatmeal got added to the mix.
No matter how it happened, this recipe remains a favorite among friends and colleagues. They are especially popular during the holiday season.
Also, you can make them ahead and freeze the cookie dough. Just scoop the cookie dough onto a sheet and flash freeze for about 30 minutes. Then you can place frozen dough into freeze bag and freeze for up to a month. When you are ready to bake, just place on baking sheet and bake for a minute or two longer.
Oatmeal White Chip Cookies with Cranberries (or raisins)
Dry Ingredients (sift together)
2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
½ teaspoon of cinnamon
Also set aside
3 cups of rolled oats
6 oz -8 oz of dried cranberries (or dried fruit of any kind)
1 cup of white chocolate chips
½ cup of chopped walnuts (optional)
1 cup (2 sticks) of unsalted butter softened
1 cup of white sugar
1 cup of dark brown sugar (lightly packed)
2 eggs (room temperature)
1 teaspoon of vanilla
- Add flour mixture
- Add oats, cranberries, and white chips, mix until just blended
- Use a one-inch scoop or spoon and scoop batter onto ungreased baking sheet.
- Bake in an oven preheated to 350 degrees Fahrenheit for 10-12 mins. Start checking at about 9. The tops should no longer look wet and edges are brown slightly.
*Note these cookies are darker in color due to the dark brown sugar.