This recipe popped up in an advertisement in a cooking magazine I get, and every time I flipped past that page I kept thinking, “Those look really good.” I never seriously thought about making them, though, because I’m not a fan of white chocolate and Mark’s a cookie-purist. It just didn’t fit the bill for us.
But, we ended up plum out of cookies and I realized we had all the ingredients to make them sitting in the pantry. I figured they’d simply be a hold-over until I made some “real” cookies but we were both surprised how much we liked them. The oatmeal/cranberry/white chocolate flavors really work well together – and they disappeared fast.
Oatmeal Cookies with Dried Cranberries and White Chocolate
Makes 2 1/2 dozen
2/3 c. butter or margarine, softened
2/3 c. brown sugar
2 large eggs
1 1/2 c. old-fashioned oats
1 1/2 c. flour
1 t. baking soda
1/2 t. salt
1 6-ounce package dried cranberries
2/3 c. white chocolate chunks or chips
Preheat oven to 375F degrees.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.