Thursday, December 10, 2009

Cookie Exchange: Oatmeal-Cranberry Cookies

The fabulous holiday food is only one reason that Christmas is my favorite special occaision- but it's a big one. The cookies are a delicious bit of the holiday spirit. This year, they are my contribution to a cookie exchange with friends. We each bring 4 dozen cookies, and we each walk away with 4 dozen (different) cookies, several recipes and some good times.

makes 4 dozen cookies
you can freeze the dough portion or the baked cookies (I love cookies I can mix the dough ahead and freeze)

2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter (softened)
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla extract
3 c oats (not instant)
1 c dried cranberries
6 ozs white chocolate, coarsely chopped (I've liked Ghiradelli)

Preheat oven to 350, line two baking sheets with parchment paper.

Stir flour, baking soda, baking powder, and salt together in a bowl, set aside.

Cream butter, both sugars, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture, stir with a rubber scraper or wooden spoon until completely blended.

Fold the oats, cranberries and white chocolate into the dough until evenly distributed.

Drop dough in 3 tbsp mounds onto prepared baking sheets, spacing about 2 in apart

Bake for 11-13 minutes or until golden but still a little moist. Let Cookies cool on the pan for 5 minutes, then transfer to a rack.

For a more decorative cookie, dip half of each cookie into melted white chocolate.

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