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I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once).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.
CRANBERRY ALMOND WHITE CHOCOLATE CHIP COOKIES
These cranberry almond white chocolate chip cookies are extra chewy and soft, using my go-to cookie base recipe. These are loaded with almonds, dried cranberries, and white chocolate chips. You won't be able to stop at one- get ready to be going back for more!
Provided by Christina
Categories Dessert
Time 31m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Set aside. In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy- about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients into the wet ingredients in about 1/4 cup increments (for less mess) until just combined. The cookie dough will be thick and sticky.
- With the mixer on low, beat in the cranberries, almonds and chocolate chips. Gently roll balls of dough, 2 Tablespoons of dough each, into balls without compacting them. I find that using a cookie scoop works best- here's the one I own and LOVE. Bake for 11 minutes, until golden brown around the edges. The cookies will look soft.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. If desired, while the cookies are still warm, press a few extra cranberries and chocolate chips into the tops. Cookies stay fresh covered at room temperature for up to 1 week.
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
WHITE CHOCOLATE CHIP COOKIE BARS WITH OATMEAL AND CRANBERRY
A friend of my daughter's made these white chocolate chip cookie bars, and they are now one of my daughter's favorites.
Provided by Beth
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat butter, brown sugar, and white sugar together in a mixing bowl using an electric mixer until creamy. Add eggs and vanilla extract; continue mixing until well blended.
- Add flour, baking soda, cinnamon, and salt to sugar mixture; mix well. Stir in oats, cranberries, and white chocolate chips. Pour into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the bars comes out clean, 25 to 28 minutes.
- Remove baking pan from the oven and let stand for 30 minutes. Cut into bars.
Nutrition Facts : Calories 249.6 calories, Carbohydrate 34.5 g, Cholesterol 37.4 mg, Fat 11.5 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 140.4 mg, Sugar 20.7 g
OATMEAL CRANBERRY ALMOND WHITE CHOCOLATE CHIP COOKIES
Make and share this Oatmeal Cranberry Almond White Chocolate Chip Cookies recipe from Food.com.
Provided by Emjay99
Categories Drop Cookies
Time 22m
Yield 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Cream together white and brown sugar, margarine, vanilla and almond extracts.
- Beat in egg.
- Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
- Stir in dried cranberries, almonds and white chocolate chips.
- Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
- Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
- Remove to cooling rack.
- Freeze really well.
Nutrition Facts : Calories 115.9, Fat 6.6, SaturatedFat 3, Cholesterol 6.3, Sodium 67.5, Carbohydrate 13.1, Fiber 1.1, Sugar 8, Protein 1.6
OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 46m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
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- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
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- Preheat the oven to 350° and position 2 racks in the lower third. In a large bowl, using an electric mixer, beat the butter and brown sugar until fluffy. In a small bowl, dissolve the baking soda in the warm water, then beat it into the butter mixture. Add the eggs, vanilla and orange zest and beat at low speed until combined. Beat in the flour and salt until barely combined, then mix in the oats, cranberries and chips.
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