These Cranberry White Chip Oatmeal Cookies were the first ones out of the oven on cookie baking day. It’s always exciting when that first batch is ready. I could hardly wait for them to cool enough to eat. The combination of white chocolate and cranberry is delicious and such a classic. I loved these cookies because the specks of red from the cranberry were perfect for Christmas.
So, how’s it taste?
They were awesome! I usually don’t go as bonkers for white chip cookies as I do for chocolate chip cookies, but I really really liked these. The tangy cranberries were perfect paired with the sweetness of the white chips. The oatmeal gave a great texture and there’s a surprise ingredient…crisp rice cereal. The slight crunch of the cereal added another texture layer to make these cookies stand out. I scooped these cookies a bit smaller than what the recipe called for, but I like the little bites, especially when there’s so many varieties of cookies. Makes it easier to sample several recipes as we’re baking throughout the day without going into a sugar coma!
The red from the cranberries and the green from the pistachios in the Iced Lemon Pistachio Cookies made for a very festive cookie presentation!
Other goodies from Cookie Baking Day 2011:
Cream Cheese Spritz Cookies
Orange Pecan Gems
Iced Lemon Pistachio Cookies
Chocolate Malt Cookies
Triple Chocolate Oreo Chunk Cookies
Banana Walnut Chocolate Chunk Cookies
Cranberry White Chip Oatmeal Cookies
makes about 2 dozen
3/4 cup butter, softened
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup crisp rice cereal
1/2 cup white vanilla chips
1/2 cup sweetened dried cranberries
1/2 cup rolled oats
1/2 cup firmly packed brown sugar
1/2 cup sugar
1. Heat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray or line with parchment paper.
2. In a large bowl, combine butter, vanilla, and egg; beat well. Add all remaining ingredients, mix until well blended. Drop dough by rounded tablespoons onto prepared cookie sheets.
3. Bake at 350 degrees for 9-12 minutes or until edges are golden brown. Cool 1 minute then remove from cookie sheets.