I’m starting to have gotten all those fresh cranberries. I’m at the last stretch to try and finish it before it gets too ripe to make anything. In heart of making cranberry scones, somehow I changed my plan as I was flipping through recipes and decides to make oatmeal cookies instead.
I adapted this recipe from Butter’s Baked Goods by Rosie Daykins. This originally was with pecans and white chocolate chips. I removed the pecans from the recipe below but if you ever want to use it, just ask and I’ll send you the full recipe 🙂
Note that I made two different ones. In the first dozen, I made it with just cranberries and in the second one, for my boyfriend, I added in chocolate chips.
Oatmeal Cranberry Cookies
Makes 24 cookies
1 tsp baking powder
*1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 1/4 cups dark brown sugar
3/4 cup granulated sugar
2 large eggs
*1 tsp pure vanilla
1 1/2 cups large-flake rolled oats
*2/3 cup white chocolate chips
*2/3 cup dried cranberries
1. Preheat oven to 350F.
2. Onto a large piece of parchment paper, sift together the flour, baking powder, baking soda and salt Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
4. Add the eggs one at a time and beat briefly after each addition. Scrape down the sides of the bowl. Add the vanilla and beat again to combine. Scrape down the sides of the bowl.
5. Turn the mixer to low and add the dry ingredients and the oats and mix until combined. Add the white chocolate chips and cranberries and mix again to fully distribute.
6 Use the ice cream scoop to drop 24 equally sized portions of dough onto the prepared cookie sheets, about 1 1/2 inches apart. Use the palm of your hand to press down lightly on the top of each cookie to flatten slightly.
7. Bake in the preheated oven for 15 to 17 minutes or until lightly golden around the edges and slightly soft in the center.
8. Remove from the oven and transfer to wire racks to cool completely.
Lets start with modifications, as usual:
- Omit baking powder and vanilla. I really should remember to buy them when I do groceries…
- Gluten-free flour instead of regular all-purpose flour
- Semi-sweet Chocolate Chips instead of white chocolate chips
- Fresh cranberries instead of dried cranberries (I added about 1 cup instead of the 2/3 cup)
I haven’t made oatmeal cookies in so long that I forgot how delicious they were. Plus, it is one of the simplest things to make. These were perfect. Plus, the whole fresh cranberries adds this tart taste to it which balances out the flavors a little. My boyfriend isn’t a cranberry fan but the chocolate chips were great. Next modification will be making a batch with just chocolate chip oatmeal cookies.
The only change I would make is to add some nuts in. I’m sure it would add an even better texture to it 🙂
Any oatmeal cookie fans? Any suggestions for what to make with fresh cranberries?