White Chocolate Cranberry Cookies are a pretty addition to the table, with the contrast between the deep red berries and the white chocolate. They are deliciously just right sweet. I was afraid they would be on the tart side – not true. Cut each cranberry, though. I cheated and put a little hand full of very small ones in whole. THEY were tart — if you are a tart avoider like me. Bytes said, when he bit into a little whole cranberry, “that had a burst of zing!” Those that were cut without regard to size of the berry, just blended nicely into the overall flavor of the cookie. Use a cookie scoop to make uniform cookies that will bake evenly. The cookies won’t spread a lot as they bake so you can space them about an inch apart.
The added drizzle is a nice touch. Use the candy melt wafers, instead of chocolate chips, if you have them. They melt easier and flow better for the drizzle. Although you can’t tell from my cookies. My drizzle skills are right up there with my chocolate dipping (and here) skills – as in non-existent. Probably that thing called patience 🙂 Maybe someday I will surprise myself – I’m still practicing.
- 1 cup butter, softened
- 1 cup brown sugar, packed
- ⅓ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups old fashioned oats
- 1 cup fresh cranberries, quartered
- 1 cup walnuts, chopped
- 1 cup white chocolate chips
- ½ cup white chocolate candy melts, optional
- Preheat oven to 350F. Line baking sheets with parchment paper OR silicone mats.
- In large mixing bowl, mix butter, brown and white sugars together until creamy. Mix in eggs one at a time, then add vanilla.
- In a small bowl, whisk together flour, baking soda, cinnamon and salt.
- Add flour mixture to the butter/sugar mixture and stir until well mixed.
- Stir in oatmeal, quartered cranberries, walnuts and white chocolate chips.
- Drop a heaping tablespoon of dough onto parchment lined cookie sheet, leaving 2 inches of space between cookie drop.
- Bake for 11-12 minutes or until cookies start to brown around the edges. Cookies will still be soft and thick.
- Let cool a few minutes on the baking sheet, then gently slide parchment paper and cookies onto a cooling rack.
- OPTIONAL: Melt ⅓-1/2 cup white chocolate wafers in microwave, according to package directions. Drizzle melted chocolate over each cookie.
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