• Cook with Love and Kosher Salt

     

cranberry cookies

Greg’s friend from school joined us for Thanksgiving.  We urged him to come having found out that he was on campus with out a turkey plan.  We had a terrific meal and a great variety of desserts.  I made these little gems, but I don’t think anyone in Rob’s family tried them.  So they sat there and I thought that I would still post them, because I loved them…and that was enough.  But lucky for me, I found another white chocolate cranberry cookie lover in Jay!  When asked what his favorite dessert was for a goody bag he quickly replied with “those cranberry cookies!”  Well, I was delighted (seems too strong of a word, but I was).  When home and a box of cookies went to Ali’s house…she texted saying “cranberry cookie one of my new faves.”   Make them if you are willing!

cranberry cookies (slightly adapted from A Taste Of Home)

1  cup unsalted butter (2 sticks), softened
1 1/2 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups rolled oats
1 cup raisins
1 cup fresh or frozen cranberries, chopped
2 teaspoons grated orange zest
8-10 ounces good quality white chocolate chunks or chips
pecans would be nice in here too if you like

Preheat oven to 375 degrees.

With paddle attachment of your mixer (or with hand held beaters) cream the butter and sugar together on medium speed until light and fluffy.  About 5 minutes.

Continue on medium speed, and add the eggs one at a time and then the vanilla.

Whisk together the flour, baking powder, baking soda, salt and oats and add to the mixture.  Mix on the lowest speed until just combined.

Remove from mixer and mix in raisins, cranberries, zest and white chocolate.  (I used my clean hands).

Line baking sheet with parchment.  Bake from 8-14 minutes depending on the size of your cookies.  I made big ones…you do what you like!

Enjoy-

 

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