These Cranberry White Chocolate Chip Oatmeal Cookies are the perfect balance of soft and chewy. Dried cranberries are a great change from the typical raisin cookies and taste SO good with plenty of white chocolate chips. These are such great cookies to enjoy and give out for the holidays.
I was a bit overzealous with all my cookie planning this year and I’m not sure when all of it will actually happen. I made these over the weekend with my Candy Cane Crescent Roll Breakfast Pastry (SO gooood) and have plans for a few other cookie experiments. Obviously, I had one too many Caramel Creme Brulee White Russians when I made plans to turn up the heat in my kitchen the day before my buyers’ home inspection (#whatthehellwasIthinking). I cussed myself out as I was scrubbing toilets and showers at 1AM.
I’m sure my husband was thrilled with having to help clean up the colossal mess I left behind when all was said and done. I really need to get better at cleaning up as I go. Anyone else have a robotic vacuum on their Christmas wish list? Well, at least the end result was an enjoyable one. I’m loving the soft, chewy texture of these cookies! This affords me the opportunity to burn off those calories as I chew, right?
It takes way too much restraint to avoid that tub of cookies calling my name from the kitchen. I tried hiding them from myself, but my memory is just too good at this stage. Strange, I seem to forget other stuff all the time. Dang, dang…maybe I should have my kids hide them. Then, they will be immediately demolished and I am completely worry free until the next batch!
It is essential that you prioritize the major holiday food groups as your planning your holiday food menus. By that I mean, brunch, desserts and booze! My list of essentials this year includes a Candy Cane Crescent Roll Pastry, a Caramel Creme Brulee White Russian, Whiskey Sour Slushes (bucket-oh-fun-oh) and a Broccoli Cheddar Breakfast Strata with Blender Hollandaise (in that order for my consumption). Not bad….I managed to throw in a breakfast item before my cocktail and to incorporate essential vegetables and protein. Now, I just need to talk someone else into preparing the real food for later.
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- Candy Cane Crescent Roll Breakfast Pastry
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- Whiskey Sour Slushes
- 3 C. Quick Oats
- 1 1/2 C. Flour
- 1 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1 C. Brown Sugar
- 1/2 C. Sugar
- 1 1/2 Tsp. Cinnamon
- 1 C. Dried Cranberries
- 1 1/2 C. White Chocolate Chips
- 1 1/2 Tsp. Vanilla
- 1 C. Butter; softened
- 2 Eggs
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In a large mixing bowl, cream together sugars and butter.
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Add eggs and vanilla; continue mixing.
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In a separate bowl; stir together oats, flour, cinnamon, baking soda and salt.
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Slowly beat in flour mixture until combined.
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Stir in Cranberries and White Chocolate Chips.
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Drop by rounded tablespoons onto ungreased cookie sheets at least 2 inches apart.
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Bake at 350 degrees for 10-12 minutes or until top is lightly golden brown.
