Oatmeal Cranberry Cookies
Read my review of this recipe.
Ingredients:
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sweetened dried cranberries
- 1 & 1/2 cups coarsely chopped pecans, toasted
- 1 & 1/4 cups quick-cooking oats
- 8 ounces white chocolate baking squares or bars (optional)
Directions:
Preheat oven to 375°.
Beat butter until creamy. Gradually add sugars and mix well. Add egg and vanilla. Mix well. Combine flour, baking soda, baking powder, and salt. Add gradually to butter mixture. Mix until blended. Stir in cranberries, pecans, and oats.
Drop dough by tablespoonfuls onto lined or lightly greased baking sheets. Place cookies about 2 inches apart. Bake for 8 to 10 minutes or until lightly browned. Cool on baking sheets for 2 minutes. Then, transfer to wire racks to finish cooling.
Melt white chocolate and transfer to a zip-top bag. Cut the corner of the bag and use to drizzle white chocolate onto cookies.
Makes about 4 dozen cookies.
Nutrition:
Substitutions:
Instead of drizzling the white chocolate on top, I added 1 1/2 cups of chips to the cookie dough and omitted the nuts.
Recipe courtesy of Bake or Break.