WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES
I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis.
Provided by Julesong
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
- Add in egg and vanilla extract and mix until combined.
- Add the cinnamon, baking soda, salt and flour and mix well.
- Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
MOLASSES OATMEAL WHITE CHOCOLATE CHIP COOKIES
Soft molasses spice cookies with a touch of oats and white chocolate chips to put a twist on a classic cookie.
Provided by Grandma's Molasses
Categories Desserts Cookies Spice Cookie Recipes
Time 4h25m
Yield 42
Number Of Ingredients 14
Steps:
- Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.
- Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
- Gradually add flour mixture, one cup at a time, on low speed until well mixed.
- Fold in the white chocolate chips and evenly distribute as best you can.
- Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 17.7 g, Cholesterol 14 mg, Fat 5.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 57.5 mg, Sugar 11.1 g
OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.
Provided by Christina
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 44m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 18.8 g, Cholesterol 24.1 mg, Fat 6 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 10.4 g
MOLASSES OATMEAL CRANBERRY COOKIES
Make and share this Molasses Oatmeal Cranberry Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 48 cookies, about
Number Of Ingredients 12
Steps:
- Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
- In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
- Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
- Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
- Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
- Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
- Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
- Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
- Gently flatten the mounds a little with your hand or a rubber spatula.
- Bake 12-14 minutes, until brown but still pliable and soft.
- Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
- Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
- **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.
Nutrition Facts : Calories 111.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 19, Sodium 68.3, Carbohydrate 16.5, Fiber 0.9, Sugar 7.9, Protein 1.7
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