Community Pick
White Chip Cranberry Oatmeal Cookies
"I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis."
photo by Izy Hossack
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
36 cookies
ingredients
- 3⁄4 cup sugar
- 1⁄4 cup packed brown sugar
- 1⁄2 cup butter, softened
- 1 large egg
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup all-purpose flour
- 1 1⁄2 cups quick-cooking oats (not instant)
- 3⁄4 cup dried cranberries
- 6 ounces white chips
directions
- Preheat oven to 375°F.
- In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
- Add in egg and vanilla extract and mix until combined.
- Add the cinnamon, baking soda, salt and flour and mix well.
- Fold in the oatmeal, dried cranberries and white chips- making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
Questions & Replies
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I actually have two questions, if anyone has used dried cranberries and reconstituted them with rum, how did go. Second I hate white chocolate, should I omit it or substitute semi sweet or bittersweet chocolate? -
Has anyone made these with frozen cranberries? I have a bag left over from Thanksgiving and wanted to try using them but very hesitant.
Reviews
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Fabulous cookie! I'm giving this a 4-star because of all the changes I made from reading the reviews. Changes: I soaked the dried cranberries in hot water for about 10 minutes, cut the white sugar back to 1/2 cup, added an extra egg yolk, and baked @ 350* for 11 minutes. Mine were probably bigger than suggested in the directions, so I got only 20 cookies from the batch. We like 'em big! Thanks for sharing! -
I made two batches...the second one was so much better and they were not as dry as the first batch. I made them slightly different but wasn't much of a change. I soaked the dried cranberries in very hot water. I put them in a bowl, microwaved some eater in a mug for a bout a minute and poured it on the cranberry bowl. Let them soak for about 20 minutes and this made the cookies taste so Much better! I also added a tablespoon of olive oil into the mix to make them softer since my first batch of cookies turned hard after cooling. and last change I did was lower the temp to 350 and cooked for about 11-12 minutes just as the edges were brown. My dad said these were a bit too sweet so maybe I will use 1/2 cup of white sugar instead of 3/4. Made 3 dozen an they are all gone! -
Love, love these cookies...add dried blueberries to the ingredients and make them for the 4th of July...I do and everyone loves them. -
I used to bake cookies, and I would even eat a bad cookie. But not anymore, because I decided no cookie was worth the amount of calories & fat consumed. Baked these for a sailing trip, and believe me; they are so worthy of the intake of cals & fat! Superb Jules, this has won you notoriety! I did add an extra egg yolk, a little extra baking soda and smashed them out a little--as suggested by others. Baked for 10 minutes. When I bake cookies again, it will only be these.
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I did what others said to do, soaked the cranberries in warm water for 10 mins and drain, added additional egg yolk (although did not add extra baking soda), reduced the white suger to 1/2 cup. I made them twice as big as recipe and squished the dough balls flat. Baked on convection bake for 8 mins. on 375 deg. I also added 1/2 cup of pecans (because I love nuts in my cookies). Next time I would add 5.5 oz vs. 6 oz of white chocolate b/c it would be exactly half of the 11 oz bag of Ghiradelli and I could make 2 batches from 1 bag. If you make these, you will want to double the batch, they are very yummy!
see 237 more reviews
Tweaks
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I used 1/2 cup white sugar instead of 3/4 as in the recipe, and for the oats, I blended rolled oats into a powder before adding to the mix. The cookies were absolutely delicious -- everyone loved them and I got a lot of comments asking for the recipe. I'll definitely be making these again. Also, an extra step to mix the dry ingredients together first before adding to the wet ingredients would seem a good idea. -
I grounded the Oatmeal and added it to the flour mixture and I also used salted butter instead of adding salt and I baked at 350 for 12 minutes.
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Ok....So here is what I ended up doing...I used frozen cranberries (soaked first in boiling water for 20 min. then drained), reduced white sugar to half, put zest of one orange, used semi-sweet milk chocolate, used both gluten free oatmeal and coconut flakes (1 cup gluten free oatmeal and 1/2 cup coconut flakes, added an extra egg yolk then baked at 350* for 12 min.
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I just made these, but I substituted dried cherries for the cranberries. I wish I had made a double batch because I don't think I'll have any left after sharing them with friends tonight!
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I read the reviews and decided to make some changes for my first attempt. I added about a 1/4 cup of apple sauce, an extra egg, and about a 1/4 cup of instant vanilla pudding since some complained they were hard cookies. I used Craisins instead of cranberries and soaked them prior. I also added about 1/4 cup more flour to compensate for the apple sauce and egg. I cooked them at the described time and temp, 375 for 12 minutes. The cookies turned out perfect. They flattened just enough and are still soft and a little cakey. I also added macadamia nuts. They are delicious
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
