White Chocolate Chip Cranberry Oatmeal Cookies Food

WHITE CHOCOLATE OATMEAL CRANBERRY COOKIES

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.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

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.

WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES

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 AND CHOCOLATE CHUNK COOKIES

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 CHIP COOKIES

Steps:

• Heat oven to 375.
• In medium bowl, beat butter and sugar with electric mixer until light and fluffy.
• Add eggs, mixing well.
• In separate bowl, sift together flour, baking soda and salt. Stir in oats.
• Add dry ingredients (by hand) to butter mixture in several addisitions, mixing well after each addition.
• Stir in cranberries and white chocolate.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets (I use parchment paper).
• Bake 10-12 minutes.
• Transfer to wire rack.
• Cool completely and store tightly covered.
• NOTE - To use Quick Quaker Oats, decreas flour to 1 1/3 cups.

WHITE CHOCOLATE CHIP COOKIE BARS WITH OATMEAL AND CRANBERRY

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.