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Wednesday, October 14, 2009

White Chocolate Cranberry Oatmeal Cookies

These are some of my all-time favorite cookies. I haven't made them in awhile, so I decided they'd be a good pick for our Wednesday community group. I'm kind of disappointed because I can't find the recipe I used to use to make these and I loved that recipe. Instead, I grabbed the first one I could find and went with it. Thankfully, they still turned out awesome and I'll probably continue to use this recipe in the future.

I made the dough on Monday and refrigerated it overnight because I was too tired from my "girls night in" dinner to stay up and bake all of the cookies. After letting the dough warm up on the counter for about 5 minutes, it was softened enough to grab spoonfuls of dough. I don't think the long fridge time did anything to affect their consistency or taste, and based on how many cookies were eaten tonight, I'd say everyone agreed!

Ryan's work group is celebrating "Boss's Day" tomorrow, so I'll be sending the rest of these to work with him!

White Chocolate Cranberry Oatmeal Cookies

-3/4 cup butter, softened
-1 cup brown sugar
-1/2 cup sugar
-1/4 cup low-fat milk
-1 egg
-1 teaspoon vanilla
-1 cup flour
-1 teaspoon cinnamon
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-3 cups rolled oats
-1/2 cup white chocolate chips (I used 3/4 cup)
-1/2 cup dried cranberries (I used 3/4 cup)

1. Combine butter, both sugars, milk, egg, and vanilla in a large bowl. Mix to combine well.
2. Whisk together flour, cinnamon, baking soda, and salt in a separate bowl.
3. Add flour mixture to butter mixture and mix.
4. Add oats, mix to combine well, then add chips and cranberries.
5. Drop tablespoons of oatmeal dough onto cookie sheets. Bake at 350 degrees for 10-12 minutes.