I love finding new recipes. I found the “beginning” of this one in an old Taste of Home magazine. It had the potential to be the kind of rustic, substantial, and comforting cookie I was in the mood for. If it could be adjust to be a little “Christmas-y,” even better! I also wanted it to be friendly to being mailed in a care package to a college student who needs some end-of-semester study inspiration. With several changes to personalize it, I think I ended up with just the right combination!
White Chocolate Cranberry Oatmeal Cookies
- 1/2 cup dried cranberries
- boiling water to cover to the berries
- 3/4 cup shortening
- 1 cup sugar
- 3 eggs
- 2 1/2 cups flour
- 2 cups old-fashioned oatmeal
- 1 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup white chocolate chips
- Heat the oven to 350 degrees.
- Put the cranberries in a glass bowl and cover with boiling water to soften. In the meantime, cream together the shortening and sugar.
- Blend in the eggs.
- Add the next 4 ingredients and blend thoroughly.
- Drain the cranberries well and pat them dry with a paper towel. Stir the cranberries and white chocolate chips into the creamed mixture.
- Drop mounds of 2 Tablespoons each onto a lightly greased cookie sheet, well space 2 inches from each other.
- With bottom of a glass dipped in cold water, gently press down each mound.
- Bake the cookies at 350 degrees for about 9 minutes each.
- Remove from the oven before they’re brown on top. Let them sit on the cookie sheet to cool for about 5 minutes before removing to a wire rack to finish cooling.
I love the red and white in these cookies that say “holidays” and the hearty oatmeal that makes it a good cold weather cookie. These are so soft and chewy and so good with a glass of milk or mug of coffee. And did they travel well in the care package? It should arrive today … so we’ll find out 🙂
