White Chocolate Cranberry Oatmeal Cookies
I made these cookies for the first time when my sister came to visit us in Canada for the in 2006. We hadn’t seen each other for two years at that point. That sounds crazy long, and believe me, it was. Anyway, she was coming and naturally I wanted to have a treat ready for her. When I made them that first time, I ran out of white chocolate chips and substituted half of the amount of chocolate chips with mini-marshmellows. I was a bit dismayed when it turned out they melted in a hot oven (who knew!) and there were holes in the cookies. It turned out that the melted marshmellows had caramelized deliciously, though, and the parts with the holes became the best parts because the edges of the holes were covered in melted marshmallow goodness. So, if you feel adventurous you should try that out!
The cookies were a big hit with my sister and we’ve also made them together in New York City when she lived there for half a year (and we made sure to use mini-marshmellows). I’ve also made them for a Dutch longtime friend who visited us in Niagara Falls from England where she was living at the time. You get the picture: These cookies have memories with them connected with loving, nurturing relationships and joyful reunions. But it’s not just for sentimental reasons that I love these: They really are very good. Plus, the recipe makes a big batch (enough for 7 or 8 dozen) and the dough freezes really well so you can put a few rolls in the freezer to enjoy later.
The recipe is from Chatelaine.
2 cups all-purpose flour
1 tsp each baking soda and salt
1 1/2 cups unsalted butter, at room temperature
1 cup each brown and granulated sugar
2 tsp vanilla
4 cups large-flake oatmeal
2 cups raisins or dried cranberries
1 cup chocolate chips or coarsely chopped almonds (I always use white chocolate chips)
Preheat oven to 325F (160C). Lightly oil two baking sheets. In a bowl, using a fork, stir flour with baking soda and salt. Place butter in a large bowl. Using an electric mixer, beat until creamy. Gradually beat in brown and granulated sugars until light and fluffy, 1 minute. Beat in eggs one at a time. Then beat in vanilla until evenly mixed. Using a wooden spoon, stir in flour mixture just until evenly mixed, then oatmeal, raisins and chocolate chips.
Roll dough into 1-inch (2.5-cm) balls. Place on baking sheets 2 inches (5 cm) apart. Flatten balls into 1/2-inch- (1-cm-) thick rounds.
Bake, one sheet at a time, in centre of preheated oven until edges are golden but centres are soft, 9 to 12 minutes. Cool on a rack. Cookies will keep well in an airtight container at room temperature up to 1 week.
Or wrap cookies in plastic wrap, over-wrap with foil and freeze up to 1 month. (I wrap them in waxed paper.)
Really good with a cup of cold milk, or a steaming cup of tea, hot chocolate or coffee. (But also perfectly sufficient by themselves.)