Cooking and baking are activities that instantly take me back to my childhood. My mom and I spent hours in the kitchen together when I was growing up, rolling out dough for her famous cookie trays. We never had cakes or pie after Christmas dinner; it was always cookies. She made at least a dozen kinds (like my favorite shortbread cookies – here’s that recipe!), and they were the perfect little bite after a huge meal. (Plus, they were way easier to sneak than a slice of pie – haha) In recent years around the holidays, I still look forward to her cookies when I travel back to New England, and while I make many of her recipes to exchange with friends, I’ve also had fun creating some of my own. These white chocolate, cranberry, and oatmeal cookies are perfectly soft and chewy – just the way I like a cookie!
– 1 1/2 cups oats
– 1 1/2 cups flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup softened butter
– 2/3 cup packed brown sugar
– 1/3 cup white sugar
– 2 eggs
– 1 cup dried cranberries
– 1 cup white chocolate chips
– Preheat oven to 375 degrees.
– In medium bowl, combine oats, flour, baking powder, and salt. Set aside.
– In large bowl, cream butter, brown sugar, and white sugar.
– One by one, add each egg, mixing in between each.
– Slowly add dry mixture to wet mixture, mixing constantly.
– Place rounded tablespoons of batter on an ungreased cookie sheet and bake for 9-10 minutes.
What’s great about this cookie, is that the first eight ingredients (up through the eggs) make a fantastic base dough. I love the white chocolate-cranberry sweet and fruity combination around the holidays, but substitute those 2 cups of mix-ins for dark chocolate and flaked coconut, butterscotch chips and peanuts, or even chopped up leftover Halloween candy. Have fun with it – that’s the best part of being in the kitchen!