Oatmeal Cranberry White Chocolate Pecan Cookies
0Every once in a while, even I get the baking bug. I tend to stick to muffins/cupcakes and cookies because those are a little harder for me to screw up than cakes and pastries. The other day, I randomly got a craving for some sort of cranberry cookie. I bought some white chocolate, cranberries and pecans and figured I’d make some cookies, bars or blondies with those ingredients. We ended up going out Friday night so I didn’t end up making the cookies. Since I had today off, I figured I would find a recipe and get moving.
I adapted (and halved) a recipe from Quaker Oats for oatmeal cranberry white chocolate chunk cookies. These turned out great and were soft and chewy. I think I prefer a flatter, slightly crisp cookie though, so next time I make these I might just use the recipe for the Quaker Oats vanishing oatmeal raisin cookies and make the adjustments that way.
I was thinking mine were chewier/rounder because I used bigger spoonfulls (a cookie scoop instead of a teaspoon) but considering I got 3 more cookies than I was supposed to get, that doesn’t seem right. It’s hard to tell whether these are supposed to be flatter since the picture on the QO site seems to be some sort of pie and I am not a good enough baker to know what kinds of recipes yield big chewy cookies vs. what kind yield flatter crisper ones, haha. (an update: talk about not being a good baker. I realized the day after I made these that I was paying no attention and used bread flour instead of AP. ::smacks forehead:: I’m sure the higher gluten level prevented them from spreading as much).
Oatmeal Cranberry White Chocolate Chunk Cookies
adapted from Quaker Oats
1/3 cup butter, softened
1/3 cup firmly packed brown sugar
1 egg
1/2 tsp. vanilla extract
3/4 cup old fashioned oats
3/4 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup white chocolate chips or chopped white chocolate
1/4 cup chopped pecans
1/4 cup dried cranberries
Preheat oven to 375.
In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, mixing well. In separate bowl, combine oats, flour, baking soda and salt. Add to butter mixture in 3 additions, mixing well after each addition. Stir in dried cranberries, pecans and white chocolate chunks. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes or until done.
Yields 18.