Bready or Not: Chewy Oatmeal White Chocolate Cranberry Cookies
Chewy oatmeal cookies that don't include raisins.
Author: Beth Cato
1cuppacked brown sugarpacked
1Tablespoonpure vanilla extract
1 1/2cupsold-fashioned oats
1cupwhite chocolate chips
Preheat oven to 325 degrees. Line cookie sheets with parchment paper or silpat, or use seasoned stoneware.
Melt butter and let cool slightly.
Mix flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture. Add the oats, white chocolate, and cranberries. Mix until just blended.
Using a tablespoon scoop, place dough balls on pan. Bake for 10-13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 5-10 minutes before transferring to a cooling rack.
Note: Scoop and freeze the dough for months. Bake it straight out of the freezer for 13-16 minutes; dough may need to be flattened halfway through if the cookies don't expand.