These cookies are an original EATS Together recipe inspired by a cherry chocolate oatmeal cookie that we have been making for years. I wanted to incorporate fall flavors and Jim’s love of cranberries inspired me to try them, along with a few fall spices and white chocolate chips for a new twist. At first, I used dried cranberries, but found that they were far too sweet. I was not able to find unsweetened dried cranberries and felt that the fresh ones added the right flavor, but made the dough a little too moist. The final solution was to use the fresh cranberries, but pat them dry with a paper towel. Below is the new recipe for Autumn Cranberry Oatmeal Cookies. Enjoy!
Ingredients for Autumn Cranberry Oatmeal Cookies
- 1 1/4 C. (6 ounces) flour
- 3/4 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 1/4 t. cinnamon
- 1/4 t. ground cloves
- 1 1/4 ( 3.5 ounces) rolled oats
- 1 C. (4 ounces) chopped walnuts
- 1 C. fresh cranberries, chopped and patted with paper towels
- 5 ounces white chocolate chips
- 12 T. (1.5 sticks) butter
- 1 1/2 C. (10.5 ounces) brown sugar
- 1 large egg
- 1 t. vanilla extract
Preheat oven to 350°. Whisk flour, baking powder, baking soda, cinnamon, cloves and salt in medium size bowl.
In another medium size bowl stir together oats, walnuts and white chocolate chips.
In an electric mixer, using the paddle attachment, beat the butter and sugar until well mixed and no sugar lumps remain. Scrape down the sides of the bowl with a rubber spatula, then add the egg and vanilla. Beat on medium low speed until fully incorporated.
Scrape down the bowl again. Running the mixer on low speed gradually add the flour mixture to the butter mixture. Continuing on low speed add the cranberries and finally the oat mixture until just incorporated. (Do not over-mix. Sometimes I do the final stirring of the oat mixture by hand to get it fully mixed with out over-stirring.)
These are large cookies! Scoop dough by 1/4 C. amounts, rolling them into a ball before placing on cookie sheet lined with Silpat or parchment paper. I can usually only fit 8 cookies per 13″ x 18″ cookie sheet. Press down the middles of each ball slightly, dough should be about 1 ” thick. Bake for 14 – 16 minutes, rotating at 7 minutes. Do not over-bake these cookies. They are done when the edges are browned but the middle still appears slightly wet and shiny. Cool for ten minutes on baking sheet before transferring to cooling rack. Makes 16 – 18 cookies.