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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 23g Recipe makes 36 cookies) |
||
| Calories 98 | ||
| Calories from Fat 40 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 58mg | 2% | |
| Potassium 38mg | 1% | |
| Total Carbohydrate 13.6g | 4% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 8.6g | ||
| Protein 1.4g | 2% | |
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White Chocolate Chip Cranberry Oatmeal Cookies
By: Julesong
Mar 4, 2005
I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once).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.
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 chocolate chips
Directions
1
Preheat oven to 375°F.2
In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.3
Add in egg and vanilla extract and mix until combined.4
Add the cinnamon, baking soda, salt and flour and mix well.5
Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.6
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.7
Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies
- Main Ingredient > Chocolate
- Main Ingredient > Fruit
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Mixer
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: I Can't Believe It's Healthy
On Jul 22, 2008
Oh. Wow. Delicious! I used regular semi-sweet chocolate chips and half ww flour, and it was great! I halfed the recipe to make 16 delicious cookies, and to half the egg i just used the yolk. will make again!
From: tank_girl
On Jul 19, 2008
These are AWESOME! My family is notorious for being very "whatever" about any kind of cookie not made with dark chocolate chips, but after politely tasting them, the whole batch disappeared in about a day =) Thanks so much!
From: stormylee
On Dec 20, 2006
Very rich, very sweet, very, VERY good! Yield was spot on. Will definitely make again with a few small modifications! The dough was very firm and quite difficult to work with - I had no need for the 3-inch safety zone either as the cookies simply did not spread at all in the oven! So, I'll decrease the amount of flour and/or oats just a little the next time. Could be one of those gluten variation thingies again, and not a biggie! Wonderful cookies, thank you for sharing!
From: Sandy in Houston
On Dec 19, 2006
I had made this dough and stuck it in the freezer until I needed it. Freezing it seemed to dry it out and it was necessary to add a little bit of milk to get it to a working consistancy. Wonderful tasting cookies! This is probably the best tasting oatmeal cookie I've ever tasted.
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