Second times the charm! I decided to try these cookies again for Thanksgiving (what better cookie than a cranberry cookie right? LOL). After contacting MrsPresley, who I got the original recipe from – she explained that she used instant oats while I used old fashion whole oats the first time and maybe that might be the reason for my thin dough? Version 2 definitely came out better with her suggestion!
PS- To all my beloved foodie friends… HAPPY TURKEY DAY!
(Recipe from GoodEatsNSweetTreats | photos from me!)
Cranberry White Chocolate Chip Oatmeal Cookies
Makes ~72 servings (1 cookie=1 serving)
Calories/serving = ~90 (www.sparkrecipes.com)
WW pts/serving = ~2
3 eggs, well beaten
1 cup dried cranberries
1 tsp. vanilla
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 ½ cup flour
½ tsp salt
1 tsp ground cinnamon
2 tsp. baking soda
2 cups instant oats
1 cup white chocolate chips
> Preheat oven to 350 degrees. Combine eggs, dried cranberries and vanilla and let stand for 1 hour, covered with plastic wrap.
> Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well.
> Blend in egg-cranberry mixture and oatmeal. Dough will be stiff.
> Fold in the white chocolate chips.
> Drop by heaping teaspoonfuls onto un-greased cookie sheet or roll in small balls and flatten slightly on cookie sheet. Bake for 10-12 minutes or until lightly browned.
Husband rating: A+
Wifey rating: A+
I am usually not a huge fan of oatmeal cookies but these were yummy!
Family rating: A+
Best cookies I’ve ever had, even better than mommy’s! -Todd’s 10 year old cousin
Foodie friend rating: A+