You're pretty much eating trail mix...
I have been wanting to make white chocolate, cranberry, oatmeal cookies for a long time. I was searching for the perfect recipe and I think I found it. The woman who writes the blog used to sell these cookies but she decided to share the recipe! I made these lastnight and they turned out SO good! I used cherry crasins and added roasted pecan pieces and coconut. I was never a fan of pecans before this, but roasted ones taste like honey! These are a MUST make...trust me!
original recipe from: the cookie scoop
White Chocolate Cranberry Oatmeal Cookies
(Makes approx. 2 dozen)
2 sticks unsalted butter- (room temp.)
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 tsp. vanilla
2 cups AP flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
2 cups old fashioned oats
1 1/2 cups white chocolate chunks or chips
1 cup dried cranberries
1 cup sweetened shredded coconut
1 cup toasted walnuts or pecans (optional)
Preheat oven to 350. Line baking sheet with parchment paper.
1. Place cranberries in a small bowl and pour hot water over them, enough to cover. Let them sit about 5 minutes to soften a bit. Then drain and place on paper towels to get the excess water off.
2. If toasting the coconut, spread onto a baking sheet and place in the oven til a nice golden color ( watch it doesn't burn!). Let cool.
3. In a small bowl, place the white chocolate chunks or chips, toasted coconut, dried cranberries and oatmeal and nuts if using. Set aside.
4. Place butter and sugars in mixing bowl and beat 2 minutes, til smooth.
5. Mix in eggs, one at a time, beating well after each addition.
6. Stir in vanilla.
7. In a medium bowl, whisk the flour, baking soda, baking powder and salt. Gradually stir into the butter/sugar mixture, mixing just til thoroughly blended.
8. Stir in the white chocolate/coconut/dried cranberries/oatmeal/nut mixture.
9. Drop rounded tablespoonfuls onto baking sheet, spacing 2" apart.
10. Press each cookie to flatten slightly ( it will be kind of like a hockey puck shape).
11. Bake 14 minutes or til bottom edges are a nice golden brown but don't overbake as it could dry them out too much.
12. Let cool on baking sheet 2 minutes, then cool completely on a wire rack.