So, I didn’t get my post completed for last weeks hop. I left for Syracuse on Tuesday morning at 5:30 am to catch an 8:15 flight, and I had so many things I had to get done before I left that my post fell to the wayside. A pound cake, by the way…I’ll post it before the 12 weeks are up…no worries. If you’d like to join in the hop, please contact Brenda from Meal Planning Magic via email. We post a delicious treat every Thursday through December 13th, and we’d love to have you join us.
Today’s post is all about the oatmeal cookie. Humble, old-fashioned, perfect for Christmas, particularly a Christmas cookie exchange. I’m always in search of a tasty oatmeal cookie, although I always seem to come back to the recipe on the Quaker oats canister.
The recipe, as written, does produce a good cookie. But, as I’m married to a non-raisin type of fellow, I don’t add raisins to anything that he may eat. The boy doesn’t eat oatmeal cookies unless chocolate is involved. I prefer them with nuts added to the mix. The recipe ingredients are forever evolving.
Today’s version, however, pleased everyone. Man, boy, and woman. No raisins. Chocolate. Nuts.
Included are dried cranberries for their gorgeous color and slight tartness. White chocolate, because, well, why not. And walnuts, I am the baker, after-all.
These are sturdy cookies, as in, you can pack them to ship to family and friends, and they won’t arrive in crumbles. The recipe is one of those that produces a hefty amount, which is perfect for the Christmas cookie exchanges. All in all, for a humble cookie, it packs a punch. So, make a batch…
Cranberry, Chocolate and Walnut Oatmeal Cookies
1/2 cup (1 stick) plus 6 tablespoons unsalted butter, softened
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla1 teaspoon ground cinnamon
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats (I used old fashioned, but you can use quick as well)
2 cups dried cranberries
1 cup walnuts, chopped
1 cup white chocolate chips
Preheat oven to 350 degrees.
Line cookie sheet(s) with parchment paper.
In a small bowl, mix flour, soda, and salt; set aside.
In a large bowl, beat butter, brown sugar, vanilla, and cinnamon until creamy.
Add eggs, one at a time.
Add flour mixture to butter mixture and mix well.
Stir in oats.
Add cranberries, walnuts, and white chocolate chips; mix well.
With a small cookie scoop, portion dough onto prepared cookie sheet. Alternatively, portion dough by rounded tablespoonfuls onto cookie sheet.
Bake 8 to 10 minutes or until light golden brown – I baked mine for 9 minutes.
Cool 1 minute on cookie sheets; remove to wire rack.
Store tightly covered.
Adapted from Quaker Oats