I don’t know about you, but one of my favorite things to snack on is dried cranberries. I always seem to have a big bag in our pantry and they go especially well with almonds (or white chocolate chips, if I’m really craving something sweet!)
Several years ago, I decided to make some oatmeal cookies. I was going to throw in some raisins, but didn’t have any. I did have dried cranberries and some white chocolate chunks. And voila!! There you have it – White Chocolate Chunk Cranberry Cookies!
These have come to be one of my favorite cookies to make and have on hand for a snack. The recipe makes about 3 dozen, so I tend to keep about half out for us to snack on and then freeze the rest.
The texture and flavor of these cookies is pretty awesome. They are soft and chewy like a standard oatmeal cookie, but the sweetness of the white chocolate and the slight tartness of the cranberries make them amazing! Here is how they come together:
- 1 c. butter (2 sticks, soft/room temperature)
- 1 c. brown sugar
- ½ c. granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3 c. oatmeal (quick cook or old fashioned)
- 1½ c. all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 c. white chocolate chips
- ¾ c. dried cranberries
- Preheat oven to 350 degrees.
- In large mixing bowl, cream together butter and sugars. Add eggs and vanilla and combine. Set aside.
- In another bowl, combine oatmeal, flour, baking soda and salt. Gradually add this dry ingredient combination to the butter/sugar mixture. Mixture will will be thick. Lastly, fold in white chocolate chips and cranberries.
- By the teaspoonful, drop cookie batter on to an ungreased cookie sheet. (About a dozen per cookie sheet.) Bake at 350 degrees for 10-12 minutes or until golden brown. Let cool on sheet for a couple minutes and transfer cookies to a cooling rack.
These cookies are great to have on hand for company over the holidays, or just something fun for you and the kids to enjoy for an after-school or morning snack. They also go great with a cup of coffee or tea!