Chewy Cranberry Oatmeal Cookies
A terrific oatmeal cookie bursting with chunks of creamy white chocolate and sweet-tart dried cranberries in every bite. Try them with other dried fruits, too—like dried cherries or blueberries, or chopped dried apricots.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups old-fashioned oats
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon honey
2 teaspoons pure vanilla extract
1 1/3 cups dried cranberries
1 cup white chocolate chunks
- Preheat oven to 350ºF (175ºC). Cover two cookie sheets with parchment paper.
- In medium bowl mix flour, baking soda, salt and cinnamon; stir in oats. Set aside.
- With an electric mixer, beat the butter and both sugars until light and fluffy. Beat in eggs one at a time. Add honey and vanilla; beat until blended. Add the flour mixture in two additions, beating until well combined. Stir in cranberries and chocolate chunks.
- Drop the dough by heaping tablespoons about 2 inches apart onto the cookie sheets. Bake until the centers of the cookies are soft, about 9 to 11 minutes. Let cool on the sheets for 5 minutes; transfer to wire rack to cool completely.
Makes 4 dozen cookies.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.