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White Chocolate Cranberry Oatmeal Cookies

Brown butter beckons to me the way the sirens beckoned to sailors. If I hear or see those words in a recipe, it is a recipe I must try! The nutty quality the butter takes on when browned is intoxicating.

And that is how I stumbled upon THE cookie in my household ~ White Chocolate Cranberry Oatmeal Cookies from A Baker’s Field Guide to Christmas Cookies. My sister sent this book to me many year’s back and there are some really good cookie recipes i it, but nothing that matches this particular cookie. Very simple to put together, easy to change up so you have something completely different each time, if you so choose.

White Chocolate Cranberry Oatmeal Cookies

  • 2 1/2 C rolled oats (Use old fashioned not quick or instant)
  • 1 1/2 C all purpose flour
  • 1 t baking soda
  • 1/2 t salt
  • 1 C dried cranberries
  • 6 ozs white chocolate broken into pieces
  • 1/2 C walnut halves, finely chopped
  • 1 C (2 sticks) unsalted butter
  • 1 1/3 C firmly packed light brown sugar
  • 1 t ground cinnamon
  • 2 large eggs
  • 1 t vanilla extract

Preheat oven to 350F. Line 2 cookie sheets with parchment paper.

In a medium bowl whisk oats, flour, baking soda, and salt; stir in dried cranberries, white chocolate, and nuts.

In a medium saucepan, melt butter over medium heat. Once melted, continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes; take care not to burn.

Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.

Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes. Slide parchment onto racks to cool cookies completely.

This recipe is great! It makes a load of cookies ! Not that they stay around for very long!

NOTES:

  • I never use white chocolate ~ usually semi-sweet chips. Dark chips are nice here too, especially with dried cherries.
  • Cranberries are good, but dried cherries are better! Raisins are possible, especially golden.
  • Nuts – depends on what I reach for first in the freezer!
  • I always use a cookie scoop. This is a dense, sticky dough and trying to drop by spoonfuls is a pain.
  • If you make the oatmeal ratio 1/2 old-fashioned and 1/2 quick oats, you get a chewier cookie. Why? I don’t know.
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8 Responses

  1. They look wonderful!! I’m a sucker for a good oatmeal cookie, especially with white chocolate and dried cranberries!!

  2. Yeah…I could dig one right now with some tea!

  3. Oh my, these look amazing! I’m definitely keeping this recipe -thanks for sharing!

  4. they look good. I may make some for picnic on friday 🙂 thanks for sharing

  5. Yummy blog you have and Congrats on the foodie blogroll!

    Enjoy!

  6. delicious!

    Michael

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