This is a classic cookie, and I’m sure most of you have probably made a white chocolate-cranberry cookie at some point. This version has oatmeal, dried cranberries, white chocolate, and toasted pecans. Well, actually I used Ghiradelli White Melting Wafers instead of white chocolate chips, and thought they worked well. I used some of the wafers for dipping treats into and had a handful left so into the cookies they went! I guess they’re a little big for that, but oh well.
I also like to use macadamia nuts and almonds in these types of cookies. Mmm macadamias. I wish they weren’t so expensive. Anyway, I always feel like making white chocolate-cranberry cookies around this time of year; they’re a good Christmas cookie, I think.
Have you all been baking a ton for the holidays? I’ve been gone a lot lately, but I’m home this week and I’m looking forward to making some treats! I’d like to bake some of my Granny H’s specialties – thumbprints, black walnut cookies, and pecan puffs.
Definitely the pecan puffs. Those are my favorite.
So, these cookies are on the crisp side… because I used browned butter. I feel like I used browned butter all of the time, I’m sorry. Also, I drizzled some chocolate on some of them because, hey why not amirite?!
I’m ending this post with two pictures:
1. An Instagram picture of our fake tree with ornaments. It’s a hand-me-down tree from my mom with ornaments my parents have given me over the years. But it’s our first tree! We put a pine air freshener next to it but it’s not the same as a real tree.
2. An icicle hanging off of my parents house (Southwest Missouri) - I think they got eight inches of snow.
Ahhhhh! That could be used as a weapon. I hope you’re all staying safe and warm!
Click for the recipe!
White Chocolate Cranberry Oatmeal Cookies
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup old fashioned oats
- 1/2 cup sweetened dried cranberries
- 1/2 cup finely chopped toasted pecans
- 1/2 cup Ghiradelli white melting wafers
Heat oven to 350 degrees F.
In a medium bowl, sift together flour, baking soda and salt. In a small saucepan, over medium heat, melt butter over medium heat; cook and whisk until butter starts to foam and turn golden brown. Add browned butter to a large mixing bowl; add sugar, brown sugar and vanilla. Beat, using a mixer on medium speed, until well combined - about 1-2 minutes. Beat in egg until combined. Reduce mixer speed to low and mix in flour mixture, followed by oats, cranberries, pecans and white wafers.
Drop rounded spoonfuls of dough onto cookie sheets. Bake 10-12 minutes or until light golden brown. Cool 2 minutes before transferring to wire racks to cool.