Just came back from Japan and I have less than a week to get my Christmas baking done. I think some of my friends will have to get New Year baked goods instead, sorry guys! I was able to make these Cranberry white chocolate oatmeal cookies though for Mr. G and his coworkers. I picked this recipe because it was easy and quick.
I've made two other cranberry white chocolate oatmeal cookies before but I didn't really like them so I didn't post them on the blog. But, this one is a keeper!!! Mr. G gave it a 10!! That's rare! I love the combination of the tart dried cranberries and the sweet white chocolate.
With oatmeal cookies, I always use one minute oats. I know the recipe asks for rolled oats, but I always use the one minute oats because it gives the cookies a better texture. It's not as hard and dry. The one minute oats give the cookie a wonderful chew but the cookie is still very moist.
Another trick with drop cookies is I always let the cookie dough sit for at least 24 hours. NY Times did this article about the perfect chocolate chip cookie and it talks about letting the dough rest. It really makes a world of difference. I can't tell you why, but somehow the cookie has more depth. heehee. =)
Here's the recipe. Try it, you won't regret it!!
I've made two other cranberry white chocolate oatmeal cookies before but I didn't really like them so I didn't post them on the blog. But, this one is a keeper!!! Mr. G gave it a 10!! That's rare! I love the combination of the tart dried cranberries and the sweet white chocolate.
With oatmeal cookies, I always use one minute oats. I know the recipe asks for rolled oats, but I always use the one minute oats because it gives the cookies a better texture. It's not as hard and dry. The one minute oats give the cookie a wonderful chew but the cookie is still very moist.
Another trick with drop cookies is I always let the cookie dough sit for at least 24 hours. NY Times did this article about the perfect chocolate chip cookie and it talks about letting the dough rest. It really makes a world of difference. I can't tell you why, but somehow the cookie has more depth. heehee. =)
Here's the recipe. Try it, you won't regret it!!
from Art and Soul of baking
makes 24 cookies (see note)
1 stick (4 oz) unsalted butter, softened (65 to 68 degrees)
1/2 cup (4 oz) firmly packed light brown sugar
1/4 cup plus 1 tbsp (2 oz) granulated sugar
1 large egg
1 tsp pure vanilla extract
1 cup (5 oz) unbleached all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup (3.25 oz) quick one minute oats (see note)
3/4 cup (3.5 oz) dried cranberries (see note)
3/4 cup white chocolate chips
1. Preheat the oven to 350 degrees and position an oven rack in the center of the oven. Line the baking sheets with parchment paper.
2. Place the butter, brown sugar, and granulated sugar in the bowl of the stand mixer and beat on medium speed until smooth and blended, about 2 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with the spatula. Add the egg and vanilla and blend well.
3. In a medium bow, whisk together the flour, baking soda, baking powder, and salt. Add to the butter mixutre all at once. Turn the mixer to the lowest speed and blend slowly, just until there are no more patches of flour. Scrape down the bowl.
4. Add the oats, white chocolate, and cranberries and blend on low just until combined. Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unicorporated flour or butter lurking near the bottom of the bowl.
5. Using the small ice cream scoop or a spoon, portion table spoon size mounds onto the prepared baking sheets, spacing them about 2 inches apart. Bake the cookies one sheet at a time, rotatin gthe sheet halfway through, for 13 to 16 minutes, until the cookies are golden brown at the edges adn still a bit pale in the center. Transfer to a cookie rack and let the cookies cool completely.
Notes:
2. Place the butter, brown sugar, and granulated sugar in the bowl of the stand mixer and beat on medium speed until smooth and blended, about 2 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with the spatula. Add the egg and vanilla and blend well.
3. In a medium bow, whisk together the flour, baking soda, baking powder, and salt. Add to the butter mixutre all at once. Turn the mixer to the lowest speed and blend slowly, just until there are no more patches of flour. Scrape down the bowl.
4. Add the oats, white chocolate, and cranberries and blend on low just until combined. Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unicorporated flour or butter lurking near the bottom of the bowl.
5. Using the small ice cream scoop or a spoon, portion table spoon size mounds onto the prepared baking sheets, spacing them about 2 inches apart. Bake the cookies one sheet at a time, rotatin gthe sheet halfway through, for 13 to 16 minutes, until the cookies are golden brown at the edges adn still a bit pale in the center. Transfer to a cookie rack and let the cookies cool completely.
Notes:
- *The original recipe says you can get 50 cookies. I was only able to get two dozens. I used a 1 1/2 tbsp cookie scoop.
- *The original recipe uses old fashioned rolled oats.
- *The original recipe uses dried sour cherries
