Tuesday, December 19, 2017

Cranberry White Chocolate Oatmeal Cookies

Chewy oatmeal cookies, with dried cranberries and white chocolate chips scattered throughout!

Cranberry White Chocolate Oatmeal Cookies

Oatmeal cookies are my number one favorite cookie.

Although I do enjoy all kinds of cookies from shortbread to tea cakes, to chocolate chip to classic snickerdoodles, oatmeal has always topped the list.

For these I use a combination of butter with vegetable shortening and granulated sugar with brown sugar. It really does make for a great, any day chewy cookie base. Dress them up with dried cranberries and white chocolate chips, and you've got a perfect addition to the holiday cookie tray! Here's how to make them.


Oh my gosh... these are so good y'all! I just know you are going to love them too.


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Yum

Recipe: Cranberry White Chocolate Oatmeal Cookies

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 12 min per batch | Yield: About 4 dozen

Ingredients
  • 1/2 cup (1 stick) unsalted butter, softened at room temperature
  • 1/2 cup vegetable shortening (like Crisco)
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 cups old-fashioned rolled oatmeal
  • 1-3/4 cup all purpose flour
  • 3/4 cup white chocolate chips
  • 1 cup dried cranberries
  • 1/4 cup finely minced walnuts or pecans, optional
Instructions

Have everything at room temperature before starting. Preheat oven to 350 degrees F. Using a mixer, cream the butter and shortening together until fluffy; add both sugars and blend together. Add the eggs, one a time, until blended in, then add the extract. Remove the mixing bowl from the mixer. Add the salt, baking soda, oatmeal, and flour and using a wooden spoon mix together. Add the chocolate chips and nuts; gently stir them in.

Use a small cookie scoop, or drop by large, rounded tablespoonfuls unto a baking sheet sprayed with Baker's Joy or covered in parchment paper or a Silpat. Bake one sheet at a time, on the center rack of the oven at 350 degrees F, for about 10 to 12 minutes, or until cookies are lightly golden brown just around the edges. Cool 2 to 3 minutes on the baking sheet, then remove with a spatula to a wire rack to fully cool. Once cooled, store in an airtight container. Makes about 4 dozen.

Cook's Notes: Quaker Oats 100% Whole Grain Old Fashioned Oatmeal recommended. I also recommend the final mixing by hand to avoid over-beating. For all baking projects I also highly recommend using an oven thermometer to ensure your oven thermostat is working properly. Check cookies at 10 minutes and add additional time as needed.

Oatmeal cookies are a little difficult to judge by looks - you will be tempted to cook them longer because they look underdone, but don't. If you like them more chewy, they are ready to pull out when the edges just begin to lightly brown; bake them a few minutes longer if you prefer crispy cookies. Always use a cool cookie sheet but bake only one at a time on the center rack of the oven. With two sheets you will always have a cooled sheet for the next tray ready to go in,

Tip: To repair too crisp cookies, place a slice of plain white bread into the bottom of a container, place the cookies on top and add another slice on top. Seal airtight. Let rest overnight. The bread slices will become very dry and stiff and the cookies will be soft again. Remove and discard the bread slices and replace if needed.

Variation: Dip one end of each cookie into melted white chocolate or white almond bark and add some holiday sprinkles before the chocolate sets.

Source: http://deepsouthdish.com

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Posted by on December 19, 2017
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3 comments:

  1. Do you think dried fig bits or chopped dried cherries would work instead of the cranberries?

    ReplyDelete
  2. First time making cookies from scratch and they are delicious! Thank you!

    ReplyDelete

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