Alright everyone, Maggie’s daughter Taylor here, and it’s my turn to jump into the driver’s seat! I have recently been on a cookie-baking kick, and until now, all of my cookies have been mediocre at best. This one, however, knocked my socks off. Because I was so thrilled about sharing the recipe, my mom passed over the keyboard and decided to let me do the talking! So that being said, stop what you are doing, and go bake this cookie. You won’t regret it!
Now I won’t lie to you, I find those little pre-made squares of chocolate chip cookie dough on aisle seven to be delicious. Just plain delicious. And trust me, I know how tempting it is to pick those up, especially when you have little time, a tight budget, and a sweet tooth begging for a treat. However, these cookies are not only super easy, but you also (most likely) have the majority of the ingredients. Seriously! All I had to pick up was two ingredients. So instead of reaching for those preservative filled “cookies”, run away as fast as you can and pick up the few items you need for this recipe.
These cookies might sound like a heck of a mouthful—yes, they have more than one add-in, but that is great! They are so rich in texture and flavors, you won’t be able to stop eating them. I would even recommend eating them for breakfast with some coffee or tea. They are perfect for any time of year, but especially summer because of their light, slightly fruity bite. Yum! Now that my mouth, and hopefully yours, is watering, let’s get cooking!
½ cup unsalted butter, softened
½ cup packed dark brown sugar
½ cup granulated sugar
1 tbs. vanilla extract
1 large egg
1 ½ teaspoons baking soda
½ cup old fashioned oats
1 cup dried cranberries, chopped
¾ cup white chocolate chips
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Using an electric mixer, mix the butter, the brown sugar, and the white sugar together until smooth. Then add the vanilla and egg, and continue to mix. Combine the flour and the baking soda in a separate bowl and sift them together. Then spoon this mixture slowly into the mixing bowl while it is running. When this is creamy, drop in the oats, chopped cranberries, and white chocolate chips. Then drop heaping tablespoons of the dough onto the baking sheet, two inches apart. Cook for around 13 minutes, or until the top is slightly golden brown. I personally prefer these cookies slightly undercooked, so that they are gooey inside, so if you prefer overcooked—add time. Then let them cool on the sheet for a few minutes, then transfer them to a wire rack.
Here’s the link to the original, http://www.foodnetwork.com/recipes/trisha-yearwood/white-chocolate-cranberry-cookies-recipe.html