White Chocolate, Cranberry and Oatmeal Cookies 

So I am on a Oatmeal kick. No doubt about it! And I love oatmeal cookies! With two small children cookies are a much requested favourite in our home.

Now I wanted to jazz up my recipe to make something a little more festive! Dried cranberries give these cookies a fresh taste and a beautiful colour. I added some white chocolate to balance the tartness of the dried cranberries and I think I’ve achieved a excellent cookie! It takes all the comforting warmth of a classic oatmeal cookie that we all know and love, add the sour cranberries and the sweet richness of the white chocolate and it is a new festive favourite. It looks beautiful with the red cranberries for Christmas, but with this flavour combination you will be tempted to make it year round! These cookies are soft and stay soft, for several days, but bake a few minutes longer and flatten cookie with a fork prior to baking if you prefer a thinner and crispier cookie. Or try half each way and pick your favourite! Also if you’d like I’ve made them with whole wheat flour before and they turned out almost as good! You can make it now and store in your freezer until Christmas!

White Chocolate, Cranberry and Oatmeal Cookies

Makes 4-5 dozen

• 1 cup of softened butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1 tsp Salt
• 1 tsp cinnamon
• 3 cups quick oats
• 1 1/2 cup dried cranberries
• 1 1/2 white chocolate chips

Set oven to 375 degrees.

In a large bowl or your mixer, cream the butter and both sugars together on medium to high speed until light and fluffy.

Add eggs and vanilla, then mix on low until well blended.

If you you’d like you can premix the dry ingredients of flour, baking soda, salt and cinnamon, but I usually sprinkle each of them on top of the butter and sugar mixture, then mix on low until combined. I hate doing dishes so I skip that extra step and bowl, and it’s never let me down before.

Add in the oats and combine until just mixed. Then add the dried cranberries and white chocolate chips and mix until just combined.

Roll into walnut sized balls and place on to cookies sheets 2 inches apart. If you prefer a flatter cookie you can flatten with a fork prior to cooking. For a soft cookie bake for less time and for a crispier cookie, flatten ahead of cooking and cook a bit longer.

Bake for 8-10 minutes. Cool and enjoy!

Jess