Today is the virtual cookie exchange at Faith and Family Live. It’s a wonderful opportunity to gather some new recipes for all those sweet treats that need baking in the next few weeks. So since I recently combined my two blogs into one, I thought I would give you two choices. These two cookies rule in my house, all year long. They make an appearance every year in the goodie bags we give to neighbors, friends and family as gifts. So enjoy and Happy Baking everyone!
These lovely jewels below are so very yummy. I also make them with dried cherries and semi-sweet chocolate. Oh so very good!!! Remember cranberries are great source of vitamin C, of course the sugar sort of negates that. Oh well…
OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
recipe by Oceanspray
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.
I always make a triple batch so I can flash freeze individual cookies to thaw and bake later.
*”The Very Best Chocolate Chips Cookies Ever Made” (and I mean It!)
Adapted from “Blue Ribbon Chocolate Chip Cookies” in the “Mrs. Fields Cookie Book”
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, packed
1/2 cup vanilla sugar *
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups dark chocolate chips ( I recommend Guittard or Scharffen Berger)
1/2 cups chopped walnuts or pecans (these can be omitted if you like)
Preheat oven at 300 degrees.
In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scrapping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed until just mixed. Do not overmix.
Drop by rounded tablespoons onto an ugreased cookie sheet ( I usually cover mine with parchment paper to prevent burning of the bottoms), 2 inches apart. Bake for 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
**Homemade Vanilla Sugar
1 pound sugar
2 vanilla beans
place sugar in an airtight container. place both beans inside the sugar and “shake” the container every day for one week to move the beans around. then use in your favorite recipes to give an extra “kick” of vanilla goodness.
*This was first posted in April 2008 on “Dancing In The Rain”
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