Cranberry White Chocolate Oatmeal Cookies
By: Nell Gladson
I must confess that I can’t really call myself an oatmeal cookie connoisseur. Most varieties you come across tend to be on the dry side and are almost always packed with, let me get this out, (ick) raisins. In my book, not even a chocolate chip could save this confection.
This recipe forever changed my stance from anti-oatmeal to pro-oatmeal after just one bite. They’re moist and packed with plumped up dried cranberries and subtly sweet white chocolate chips. But what really launches them up the cookie charts is what I call the secret ingredient—pumpkin pie spice. It creates a delicious aromatic quality that complements their buttery oatmeal character divinely.
They’ve become a year-round favorite in my family and are always a huge hit at holiday gatherings. The optional white chocolate and cranberry topping gives the presentation extra pow. But fear not, if you’re short on time these cookies are still long on flavor without it.
1 cup dried cranberries
2 tablespoons orange juice
¾ cup unsalted butter or margarine, softened
½ cup granulated sugar
½ cup brown sugar
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¾ cup white chocolate or vanilla milk chips
1 ⅓ cups quick oats
⅓ cup white chocolate or vanilla milk chips
1 to 2 teaspoons milk
3 to 4 tablespoons finely chopped dried cranberries
Yield: About two dozen cookies
Stir together cranberries and orange juice in a microwave-safe bowl. Cook on high power for one minute. Chill in the refrigerator until needed.
Cream butter, sugar and brown sugar in a large mixing bowl. Beat in egg until well mixed. Stir in baking powder, baking soda, cinnamon, pumpkin pie spice and flour until blended. Mix in cranberries, white chocolate or vanilla milk chips and oatmeal.
Refrigerate dough for two hours or overnight.
Preheat oven to 350 degrees. Drop onto an ungreased insulated baking sheet with a scooper or roll into balls and flatten slightly. Bake for 10 to 12 minutes or until golden brown. Transfer to cooling rack after two minutes.
For the glaze, microwave the remaining white chocolate or vanilla milk chips in a glass bowl on high power for 20 to 30 seconds. Stir in milk until smooth. Drizzle over cooled cookies and sprinkle with chopped cranberries.
Nell Gladson is an Emmy Award-winning TV producer, writer and communication consultant. The self-proclaimed “foodie in training” recently migrated from the Pacific Northwest to Pittsburgh. Follow her on Twitter @Nellvana.