OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.
Provided by Christina
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 44m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 18.8 g, Cholesterol 24.1 mg, Fat 6 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 10.4 g
WHITE CHOCOLATE OATMEAL CRANBERRY COOKIES
Easy soft and chewy oatmeal cookies packed with white chocolate chips and dried cranberries. These White Chocolate Oatmeal Cranberry Cookies are a perfect treat for the holidays!
Provided by Danielle
Categories Dessert
Time 57m
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
- Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).
- Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.
WHITE CHOCOLATE CHIP COOKIE BARS WITH OATMEAL AND CRANBERRY
A friend of my daughter's made these white chocolate chip cookie bars, and they are now one of my daughter's favorites.
Provided by Beth
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat butter, brown sugar, and white sugar together in a mixing bowl using an electric mixer until creamy. Add eggs and vanilla extract; continue mixing until well blended.
- Add flour, baking soda, cinnamon, and salt to sugar mixture; mix well. Stir in oats, cranberries, and white chocolate chips. Pour into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the bars comes out clean, 25 to 28 minutes.
- Remove baking pan from the oven and let stand for 30 minutes. Cut into bars.
Nutrition Facts : Calories 249.6 calories, Carbohydrate 34.5 g, Cholesterol 37.4 mg, Fat 11.5 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 140.4 mg, Sugar 20.7 g
OATMEAL CRANBERRY WHITE CHOCOLATE CHIP COOKIES (AKA GRANOLA BAR COOKIES)
Soft and chewy oatmeal swirled cookies dotted with sweet dried cranberries and creamy white chocolate chips!
Provided by Jaclyn
Categories Dessert
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, rolled oats, baking soda, baking powder, salt, cinnamon and nutmeg, set aside.
- In the bowl of an electric mixer, whip together butter, granulated sugar and brown sugar until light and fluffy about 3-4 minutes. Stir in eggs one at a time and vanilla.
- Slowly add in flour mixture and mix until incorporated. Add in dried cranberries, white chocolate chips and optional nuts. Roll cookie dough into balls, about 2 Tbsp per ball, and drop onto buttered cookie sheets.
- Bake 9 - 10 minutes until lightly golden. Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES
I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis.
Provided by Julesong
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
- Add in egg and vanilla extract and mix until combined.
- Add the cinnamon, baking soda, salt and flour and mix well.
- Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
OATMEAL CRANBERRY WHITE CHOCOLATE COOKIE BARS
If you're looking for a classic (and pretty!) flavor combination, try our Oatmeal Cranberry White Chocolate Cookie Bars. This soft oatmeal cookie bar is made with Betty Crocker™ oatmeal cookie mix while sweet and creamy white chocolate is drizzled on top, and sweet, tart and slightly chewy dried cranberries and more white chocolate are stirred into the dough. Quick and fun, this cranberry-oatmeal cookie bar recipe will add extra flavor to your cookie tray.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, stir cookie mix, softened butter, water, egg and cinnamon with spoon until soft dough forms. Reserve 1/4 cup of the chopped white chocolate for topping. Stir remaining chopped white chocolate and the cranberries into dough. Spread dough in bottom of pan.
- Bake 25 to 29 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Cool completely on cooling rack, about 1 hour 30 minutes.
- In small microwavable bowl, microwave reserved 1/4 cup chopped white chocolate uncovered on Medium (50%) 30 seconds. Stir; continue to microwave in 15-second increments until white chocolate can be stirred smooth. Spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar.
- Refrigerate about 30 minutes or until melted white chocolate is set. For bars, cut into 4 rows by 4 rows. Store covered in airtight container.
Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 22 g, TransFat 0 g
OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 46m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
This was my son's first year in 4-H. I talked him into making this cookie. Every kid brings chocolate chip cookies to the fair. Anyway, he received a Blue Ribbon and the judge committed to him that this was a unique cookie not your everyday chocolate chip. Recipe source was Ocean Spray
Provided by Charlotte J
Categories Drop Cookies
Time 27m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a mixer, beat butter or margarine and sugar together until light and fluffy.
- Add eggs mixing well.
- Combine oats, flour, baking soda and salt in a separate bowl.
- Add dry ingredients a little at a time to the butter mixture, mixing well after each addition.
- Stir in by hand the cranberries then the white chocolate chips.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 10-12 minutes or until golden brown.
- Cool on wire rack.
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5/5 Category DessertAuthor Melissa Mckinney
- Preheat the oven to 350° and position 2 racks in the lower third. In a large bowl, using an electric mixer, beat the butter and brown sugar until fluffy. In a small bowl, dissolve the baking soda in the warm water, then beat it into the butter mixture. Add the eggs, vanilla and orange zest and beat at low speed until combined. Beat in the flour and salt until barely combined, then mix in the oats, cranberries and chips.
- For each cookie, use an ice cream scoop or a large spoon to scoop 3 tablespoons of the dough onto parchment-lined or nonstick baking sheets; space them 2 inches apart. Bake the cookies for about 13 minutes, until lightly browned and crisp around the edges but a little soft in the center; shift the pans from top to bottom and front to back for even baking. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely.
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