These oatmeal cookies have lightly crisp edges and chewy middles laced with dried cranberries and white chocolate chunks.
Note: Plan ahead when making these cookies. The dough needs to rest for at least two hours in the fridge before baking. When the cookies come out of the oven they will be brown but still a little underbaked on top. They'll firm up as they cool.
adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
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White Chocolate Cranberry Oatmeal Cookies
About This Recipe
|Yield:||makes about 40 cookies|
|Active time:||25 minutes|
|Total time:||2 hours 40 minutes (includes chilling)|
|Special equipment:||sauce pan, baking sheet, mixing bowls, cookie sheets|
|This recipe appears in:||Cookie Monster: White Chocolate Cranberry Oatmeal Cookies|
- 2 cups old fashioned oats
- 1/4 cup water
- 1 1/4 cups (about 6 1/4 ounces) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter
- 1/2 cup (3 1/2 ounces) sugar
- 3/4 cup (about 6 ounces) light brown sugar
- 1 egg
- 1 cup dried cranberries
- 1 cup chopped white chocolate or white chocolate chips, put in the freezer for 20 minutes
In a small bowl, combine oats and water; set aside. In a medium bowl, whisk together flour, baking soda, salt; set aside. In a large saucepan, melt butter over medium heat. As soon as it's melted, remove from heat and stir in sugar and brown sugar. Add egg, stirring quickly until incorporated. Add flour mixture to the pan and stir to combine. Stir in oats, cranberries, and white chocolate. Cover dough with plastic wrap and let chill in refrigerator at least 2 hours and up to overnight.
Adjust oven rack to lower and upper middle positions and preheat oven to 350°F. Drop cookies by the rounded tablespoon onto prepared cookie sheets and bake until brown on top, 13 to 15 minutes. Let cool completely before moving.