It’s already Day Three of Fall Cookie Week! Yesterday was the first day of my Fall Open House. Things are off to a slow start, but that’s usually how these things go. I’m hoping for a busy weekend.
Did you get a chance to enter the giveaway? If you haven’t yet, be sure to visit yesterday’s post. I think it’s a cool giveaway! It’s small pieces from my Gift Shoppe all packed up in a pretty little basket.
Personally, I’m not a huge fan of oatmeal cookies, but I figured they were a must-have for fall baking. I jazzed mine up a bit with some white chocolate chips and dried cranberries.
The end result may have me rethinking my aversion. These are fabulous!
White Chocolate and Cranberry Oatmeal Cookies
Here’s what you’ll need:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 5-ounce package dried cranberries
2/3 cup white chocolate chunks or chips
Let’s get baking:
Preheat oven to 350 degrees F.
In a large bowl, whisk together flour, oats, baking soda, baking power, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and brown sugar until fluffy. About three minutes.
Beat eggs, one at a time, and add with the vanilla to the butter mixture.
Reduce mixer speed to low and add flour mixture in three portions, mixing each just until incorporated.
Using a spoon or spatula, stir in the white chocolate chips and cranberries.
Drop spoonfuls (about 1.5 tablespoons) of dough two inches apart on to an ungreased baking sheet. Flatten dough balls with your fingers.
Bake 10 to 12 minutes until cookies are just becoming firm. Remove cookies from baking sheet with a spatula. Allow to cool completely.
Fall Cookie Week Roundup:
Sunday – Fall Baking Link Party!