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Cranberry and White Chocolate Oatmeal Cookies
These cranberry and white chocolate oatmeal cookies are a delicious variation of the traditional oatmeal cookie recipe that is perfect for Christmas or Valentine's Day.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
36
cookies
Calories
95
kcal
Author
Flora
Equipment
parchment paper
Cookie sheets
mixer and mixing bowl
medium bowl
Dessert spoon
Spatula
cooling rack(s)
Ingredients
⅔
cup
butter
softened
1
cup
packed brown sugar
1
egg
2
Tablespoons
milk
1
teaspoon
vanilla
1½
cups
quick-cooking rolled oats
1
cup
all-purpose or measure-for-measure gluten free flour
½
teaspoon
baking powder
½
teaspoon
baking soda
¼
teaspoon
salt
1
cup
dried cranberries
1
cup
white chocolate chips
or chopped white chocolate
Instructions
Pre-heat the oven to 375°F.
Chop the cranberries and set aside.
In the mixing bowl, beat the butter on high speed until light and fluffy.
Then add the brown sugar gradually and beat until fluffy.
Beat in the egg, milk, and vanilla.
In a separate bowl, stir together rolled oats, flour, baking powder, baking soda, and salt.
Add the flour mixture into butter mixture and blend well with the electric mixer on low speed.
Stir in chopped cranberries and white chocolate bits with a spoon.
Line a cookie sheet with parchment paper.
Scoop a heaping dessert spoonful of the batter onto the cookie sheet, 2 inches apart.
Bake in the center of the oven until golden brown, 9 to 10 minutes.
Let cool on the cookie sheet for 2 minutes.
Use a spatula to transfer cookies to racks to cool completely.
Notes
Substitute dried cherries, raisins or chopped dried apricots for the cranberries if preferred
Measure-for-measure gluten free flour works just as well as regular all-purpose flour
Instead of parchment paper, you can also grease the cookie sheet with butter or shortening.
Store in airtight container for 1 week or freeze for up to a month. Put waxed paper between layers of cookies to keep them separate during storage.
Nutrition
Serving:
1
cookie
|
Calories:
95
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
74
mg
|
Potassium:
35
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
115
IU
|
Vitamin C:
1
mg
|
Calcium:
18
mg
|
Iron:
1
mg