Saturday, December 31, 2011

Dried Cranberry-White Chocolate-Oatmeal Cookies.

The holidays may be coming to an end, but that doesn't mean holiday related baking has to - just make these cookies!  I found the recipe on a forum I frequent, and I had to make them right away when I saw how well they baked up.

Using Crisco instead of butter is always a concern to me - I love butter - but this came out great in that the cookies didn't spread.  Butter is fine, just be aware the cookies may spread a little more than in my pictured ones.

These are great "Santa" cookies also, if you want to plan ahead for next year.  The recipe is very similar to many oatmeal raisin cookies, if you don't have Craisins on hand.

Dried Cranberry-White Chocolate-Oatmeal Cookies
Yields about 30-36 cookies, depending on how big of a cookie you like.

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2.5 teaspoons cinnamon
  • 1 cup Crisco (shortening)
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1/3 cup buttermilk (if you don't have buttermilk, use 1 teaspoon of vinegar in a 1/3 cup measure, and then fill to top with milk)
  • 1 teaspoon vanilla
  • 2 cups old fashioned oats
  • 1.5 cups dried cranberries (Craisins) (I bought one bag with six smaller single serving bags, which came out to approximately 1.5 cups)
  • 1 cup white chocolate chips (Ghiradelli recommended!)

Preheat oven to 375.

1.  In one mixing bowl, combine flour, salt and baking soda.

2.  In a second bowl, combine sugar, brown sugar and shortening.  Cream until fluffy.

3.  Add eggs, buttermilk, and vanilla.

4.  Gradually add in flour mixture.

5.  Stir in oats, craisins, and white chocolate.

6.  Place golf ball sized portions of dough onto baking sheets lined with parchment.  Flatten slightly.

7.  Bake for 12 minutes.  Leave on sheets to cool for about 5 minutes, then move to racks to finish cooling.

All lined up in perfect little rows...

Enjoy your last taste of the holidays.

So thick and dense, but so good.