Shauna of Shauna Younge Dessert Tables put together this recipe to compliment our Keepsake Cookie Gift Box. Oatmeal cookies are always perfect treats to make you feel right at home, and this cranberry white chocolate version is perfect for the season!
- 2 sticks (8 ounces) unsalted butter, softened
- 1½ cups light brown sugar
- 1 teaspoon baking soda
- ¼ cup warm water
- 2 large eggs
- 1 teaspoon pure vanilla extract
- finely grated zest of 1 orange
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1½ cups dried cranberries
- 1½ cups white chocolate chips
Preheat the oven to 350°F and position 2 racks in the lower third. In a large bowl, using an electric mixer, beat the butter and brown sugar until fluffy. In a small bowl, dissolve the baking soda in the warm water, then beat it into the butter mixture. Add the eggs, vanilla and orange zest and beat at low speed until combined. Beat in the flour and salt until barely combined, then mix in the oats, cranberries and chips.
For each cookie, use an ice cream scoop or a large spoon to scoop 3 tablespoons of the dough onto parchment-lined or nonstick baking sheets; space them 2 inches apart. Bake the cookies for about 13 minutes, until lightly browned and crisp around the edges but a little soft in the center; shift the pans from top to bottom and front to back for even baking. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely.
Yield: 28 cookies.