Cranberry White Chocolate Chip Cookies
Even though we work from home, snow days still have that same cozy, hibernation-type feel that they did when we were a kid. On typical days we get up, get showered, get dressed and head to our home office. On snow days we still get up and get showered, but we throw on our comfiest fleece sweatpants and our favorite hoodie sweatshirt, knowing that there’s no chance we're heading out. All warm and cozy, it’s only a matter of time before we get the urge to head into the kitchen and bake. After all, what’s better than watching the snow fall from underneath your favorite blanket, with a mug of hot chocolate, and a fresh-baked cookie in hand?
These cookies definitely fit the bill when it comes to snow day baking. Chunky and hearty from generous amounts of oats, dried cranberries and white chocolate chips, they are slightly crispy on the outside and then give way to chewy softness inside. They are reminiscent of the Cranberry-White Chocolate Biscotti that we make, which is a huge hit with everyone in our family.
The original recipe calls for pomegranates instead of dried cranberries, but snow days mean using what you have at home and not being able to go to the store. So, we improvised, but would also love to try these with a pomegranates.
Hope you’re all staying warm and dry if you got snow this week!
Cranberry White Chocolate Chunk Cookies
Yield: 24 cookies These cookies are a reliable snack- 1¼ cups (156.25 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- ½ cup (110 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (81 g) old-fashioned rolled oats
- 1 cup (180 g) white chocolate chips
- 1 cup (121.21 g) dried cranberries
- 1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat; set aside.
- 2. In a medium bowl whisk together the flour, baking powder, baking soda and salt; set aside.
- 3. In the bowl of a stand mixer, cream the butter and both sugars together until light and fluffy, about 3 minutes. Add the egg and the vanilla extract and mix until well combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Using a rubber spatula, stir in the oats, the white chocolate chips and the dried cranberries.
- 4. Roll dough into balls - about 2 tablespoons of dough per cookie - and place on the prepared baking sheets. Flatten the tops slightly with your fingers. Bake until cookies turn slightly golden about 10 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a wire rack until completely cool. Store in an airtight container at room temperature.
- Yield: 24 cookies
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 25 minutes
Ingredients
- 1¼ cups ( 156.25 g ) all-purpose flour
- ½ teaspoon ( 0.5 teaspoon ) baking powder
- ½ teaspoon ( 0.5 teaspoon ) baking soda
- ¼ teaspoon ( 0.25 teaspoon ) salt
- ½ cup ( 113.5 g ) unsalted butter, at room temperature
- ½ cup ( 110 g ) light brown sugar
- ½ cup ( 100 g ) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup ( 81 g ) old-fashioned rolled oats
- 1 cup ( 180 g ) white chocolate chips
- 1 cup ( 121.21 g ) dried cranberries
Method
- 1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat; set aside.
- 2. In a medium bowl whisk together the flour, baking powder, baking soda and salt; set aside.
- 3. In the bowl of a stand mixer, cream the butter and both sugars together until light and fluffy, about 3 minutes. Add the egg and the vanilla extract and mix until well combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Using a rubber spatula, stir in the oats, the white chocolate chips and the dried cranberries.
- 4. Roll dough into balls - about 2 tablespoons of dough per cookie - and place on the prepared baking sheets. Flatten the tops slightly with your fingers. Bake until cookies turn slightly golden about 10 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a wire rack until completely cool. Store in an airtight container at room temperature.
