Sunday, September 19, 2010

Oatmeal Cranberry White Chocolate Chip Cookies

Britt and I have FINALLY been reunited and had a terrific Sunday dinner together with our families. We even had enough time to bake together! SO good to be back in the kitchen with one another! 

After debating forever about what to bake, we decided on these cookies. They were TO DIE FOR! The flavors were amazing. These will definitely be a Christmas cookie tradition! 

We only made about 9 cookies and froze the rest of the dough in individual cookies 'pucks.' This makes it much easier to bake the cookies at a later date. (For future baking of frozen cookies, bake at the same temperature for an extra minute or two.)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 cup white chocolate chips
1 1/2 cups dried cranberries
1 cup coconut flakes
1 cup pecans, chopped

1. Preheat oven to 350° F.
2. Combine, flour, baking soda, salt and cinnamon in small bowl. 
3. In a separate bowl, beat butter, granulated sugar, brown sugar, eggs and vanilla extract. 
4. Gradually beat in the flour mixture. Stir in oats, cranberries, white chocolate chips, coconut flakes, and pecans.

5. Roll into balls about 1 1/2 inches big and place on a pan about 2 inches apart. 
6. Bake for 10-12 minutes. Cool on baking sheets for 1 - 2 minutes; remove to wire racks to cool completely.

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