Oatmeal-Cranberry Cookies with White Chocolate

Big chewy Oatmeal-Cranberry Cookies are a family favorite and I make them all year long. Christmas I sprinkle colored sugar to add a festive touch! They are so easy to make and my grandchildren love to help, especially decorating with the colored sugar!


Oatmeal-Cranberry Cookies with White Chocolate

1 cup sweetened dried cranberries

1 cup boiling water

1 cup unsalted butter, softened

2 cups firmly packed light brown sugar

2 teaspoons vanilla extract

2 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 cups old-fashioned oats

1 cup white chocolate chips

3 (4-ounce) white chocolate baking bars, coarsely chopped

3 tablespoon shortening

In a small bowl combine cranberries and boiling water. Let stand for 10 minutes, drain.

In a large bowl, beat butter, brown sugar and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add flour to the mixture to butter mixture, beating until combined. Add oats, chocolate, and cranberries; until combined. Cover and refrigerate for 1 hour.

Preheat oven to 350 F. Line baking sheets with parchment paper.

Scoop 1 1/2 tablespoon to form a ball and place 2 inches apart on prepared pan

Bake until lightly brown, about 12-14 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Dip in melted chocolate*. Sprinkle with colored sugar. Let stand until chocolate is set.

*Microwave white chocolate and shortening in a medium-size microwave-safe bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into the bowl. Place dipped cookies on wax paper; let stand until firm.


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